Rock oysters served with consomme jelly
Iwagaki oysters are served in their shells, but the adductor muscle sticks to the shell and makes them difficult to eat, so it's best to remove the meat before serving. Caviar spoils easily, so it's best to eat it immediately after cooking
How to make it
1
Remove the oysters from their shells and wash the meat in ice water. Place the lemon slices on a plate, then place the oyster shells on top and serve
2
Wipe off the moisture with kitchen paper, then top with an appropriate amount of chilled consommé jelly
3
Sprinkle with black pepper and top with caviar. Finish by topping with chopped chives and chives to taste
Ingredients for 1 person
-
- Rock oysters
- 1 piece
-
- lemon
- A little
-
- Consomme jelly
- Appropriate amount
-
- Black pepper
- A little
-
- For sible
- A little
-
- For assatsuki
- A little
-
- For the caviar
- A little
[PR]
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