Name: Marinated oyster with truffle holandaise sauce
Prep time: 50 min
Cook time: 5 min
Ingredients: 12 Frozen oysters Vima; 6 Egg yolks; 150 g Butter with salt Vima; 3 g Black truffle oil; 10 g Cuttlefish ink Vima; 250 g Coarse sea salt; 25 g Trout roe Vima; 10 g Ginger; 1 cup Ponzu; 1 g Sesame oil; 1 cup Chopped coriander; 1 g Salt; 5 g Bee honey

Marinated oyster with truffle hollandaise sauce

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Course: Cold and Hot Starters

Cuisine: French

Keyword: oyster

Prep Time: 50

Cook Time: 5

Servings: people

Ingredients

12 Frozen oysters Vima
6 Egg yolks
150 g Butter with salt Vima
3 g Black truffle oil
10 g Cuttlefish ink Vima
250 g Coarse sea salt
25 g Trout roe Vima

For the Oyster Marinade

10 g Ginger
1 cup Ponzu
1 g Sesame oil
1 cup Chopped coriander
1 g Salt
5 g Bee honey

Instructions

Pre-preparation

Grate ginger and mix thoroughly with oyster marinade ingredients.
Thaw oysters at room temperature for 30 min (or in a refrigerator for 12 hours), open and remove them from their shell. Proceed to marinate them in the aforementioned mixture.
Intensely mix yolks with a mixer and gradually incorporate the melted butter (should be clear throughout) until obtaining a type of hollandaise sauce. Finish off by adding salt and black truffle oil.
Mix the salt with the squid ink and let dry either in the sun or in the oven. Once it drys and turns black, break it up and set aside in a closed pot.

Preparation

After 30 minutes, wash the oysters and put them, once again, in well-washed shells. Top with the hollandaise sauce.
Burn combination with a blowtorch and set on a white plate over the aforementioned black salt mix. Decorate with colorful flowers and add trout roe.
Serve individually or as a shared dish.

Marinated oyster with truffle hollandaise sauce

Ingredients

For the Oyster Marinade

Instructions

Pre-preparation

Preparation

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