Oyster tartare
If you don't have the oysters ready to saute them, you can use coarsely chopped raw oysters and sauteed butter with salt and pepper to replace them.
How to make it
1
Break the sauteed oysters wrapped in bacon with a knife roughly chopped.
2
Chop shallots and red bell peppers into finely.
3
Toss the oysters, shallots, and red paprika into the bowl, add [A] and mix well.
4
Place the cellulace in the center of the dish and fill [3] with 1/3 of the mold. Add [decorative vegetables] to top it, gently cut out the mold, and then add Melba toast. Spread a small amount of olive oil (not included) to complete it.
Ingredients: 2 dishes
-
- Sautéed oysters wrapped in bacon
- 3 pieces
-
- shallot
- 15g
-
- Red paprika
- 10g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Chop garlic
- 1/3 tsp
-
- Italian parsley chopped
- 1 tsp
-
- Lemon juice
- 1 tsp
-
- Fruit tomatoes 2mm cubes
- 1 tablespoon
-
- salt
- Small amount
-
- Black pepper
- Small amount
-
- Balsamic Vinegar
- 1 tsp
-
- White wine vinegar
- 1/3 tsp
-
[Decorative Vegetables]
- arugula
- Small amount
-
- Trevis
- Small amount
-
- Asatsuki small cut
- Small amount
-
- Siblet
- Small amount
-
- Pink Sprout
- Small amount
-
- Melba toast
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
