Oyster tartare
If you don't have bacon-wrapped sauteed oysters ready, you can use roughly chopped raw oysters and sauteed them in butter with salt and pepper instead
How to make it
1
Chop the bacon-wrapped oysters into coarse pieces with a knife
2
Chop the shallots and red peppers as well
3
Combine the oysters, shallots, and red pepper in a bowl, add [A], and mix well
4
Place the ring mold in the center of the plate and fill 1/3 of the mold with [3]. Place the [garnish vegetables] on top, gently cut out the shape, and garnish with Melba toast. Drizzle with a little olive oil (not listed) to finish
Ingredients: 2 dishes
-
- Bacon-wrapped sauteed oysters
- 3 servings
-
- shallot
- 15g
-
- Red pepper
- 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
-
- 2mm cubed fruit tomatoes
- 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]
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