Sautéed radish and raw oysters wrapped in bacon
How to make it
1
Cut the radish into 3cm slices, peel the skin, and chamfer. Make a light cross cut in the center.
2
After spreading olive oil evenly on three small cocottes, add radish, butter, broth and water, and lightly salt and black pepper.
3
Bake [2] in an oven at 200°C until soft. (Approximately 1 hour)
4
Wash the oysters with water and wipe off the water with kitchen paper. Add a little salt and black pepper.
5
Roll the oysters with two pancetta. Bake in a heated frying pan with olive oil rolls downwards over medium to high heat until both sides are golden brown.
6
Place the cocotte from [2] on a plate, place the grilled oysters on top and decorate with sashimi to finish.
3 ingredients
-
- Japanese white radish
- About 10cm
-
- Olive oil
- Appropriate amount
-
- butter
- 15g (5gx3)
-
- Basic Bouillon
- 3 tablespoons (1x3 tablespoons)
-
- water
- 3 tsp (1x3 tsp)
-
- salt
- Appropriate amount
-
- Coarsely smelt black pepper
- Appropriate amount
-
- Raw oysters
- 3 body
-
- Pancetta
- 6 sheets
-
- Olive oil
- 1 tsp
-
- Small cut for assatsuki
- Appropriate amount
