Marinated oyster with truffle hollandaise sauce

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Course: Cold and Hot Starters
Cuisine: French
Keyword: oyster
Prep Time: 50 minutes
Cook Time: 5 minutes
Servings: 4 people


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



  • 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.


  • 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.

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