Sautéed radish and raw oysters wrapped in bacon
Grill the oysters thoroughly so that they can be cooked all the way through. Don't forget the sides too.
Pancetta is naturally salty, so a small amount of salt and pepper is fine.
Pancetta is naturally salty, so a small amount of salt and pepper is fine.
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
Ardoino Extra Virgin - Appropriate amount
-
Olive Oil
-
- 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
Ardoino Extra Virgin
- 1 tsp
-
Olive Oil
-
- Small cut for assatsuki
- Appropriate amount
[PR]
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