Rock oysters served with consomme jelly
How to make it
1
Remove the rock oysters from their shells and wash the meat in ice water. Place chopped sardine lemon on a plate, then place rock oyster shells on top and place the meat.
2
Wipe off the moisture with kitchen paper and then place an appropriate amount of consomme jelly that has been cooled.
3
Sprinkle black pepper and place the caviar on top. Topped with chopped clams and shiblet to your liquor to your liquor and finish.
Ingredients for 1 person
-
- Rock oysters
- 1 piece
-
- lemon
- A little
-
- Consomme Jewela
- Appropriate amount
-
- Black pepper
- A little
-
- For sible
- A little
-
- For assatsuki
- A little
-
- For caviar
- A little
