Rock oysters served with consomme jelly
Rock oysters are served in a shell, but if they are as they are, the scallops stick to the shell and are difficult to eat, so remove them before serving them. Caviar is easily damaged, so eat it immediately after cooking.
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
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