Sautéed radish and raw oysters wrapped in bacon

Cut the radish into 3cm slices, peel the skin, and chamfer. Make a light cross cut in the center.
After spreading olive oil evenly on three small cocottes, add radish, butter, broth and water, and lightly salt and black pepper.

Bake [2] in an oven at 200°C until soft. (Approximately 1 hour)

Wash the oysters with water and wipe off the water with kitchen paper. Add a little salt and black pepper.

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.

Place the cocotte from [2] on a plate, place the grilled oysters on top and decorate with sashimi to finish.

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- Japanese white radish
- About 10cm
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- Olive oil
- Appropriate amount
-
- butter
- 15g (5gx3)
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- Basic Bouillon
- 3 tablespoons (1x3 tablespoons)
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- water
- 3 tsp (1x3 tsp)
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- salt
- Appropriate amount
-
- Coarsely smelt black pepper
- Appropriate amount
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- Raw oysters
- 3 body
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- Pancetta
- 6 sheets
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- Olive oil
- 1 tsp
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- Small cut for assatsuki
- Appropriate amount