Photography recipe
Fotografía Chef Signature Chef

 METHOD
  1. We put fresh oyster in a water at 60 degrees.
  2. Put oyster out of a water, clean them, we store water out of oysters.
  3. We press orange to get juice. Put in a large container, add xantamo and mix with stick blender and add vegetable oil to get mayonnaise.
  4. We add sparkling mineral water, ice, salt and flour in a container, mix it so...

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 METHOD
  1. We put fresh oyster in a water at 60 degrees.
  2. Put oyster out of a water, clean them, we store water out of oysters.
  3. We press orange to get juice. Put in a large container, add xantamo and mix with stick blender and add vegetable oil to get mayonnaise.
  4. We add sparkling mineral water, ice, salt and flour in a container, mix it so we can get tempura.
  5. We mix oyster water with olive oil with stick blender to get oyster sauce.
  6. We fry oytsers in a tempura.
SERVING
  1. We place rough salt on a plate, and we place oyster shell on it.
  2. In a oyster shell we place first orange mayonnaise, then fried oyster, oyster sause and decorate it with watercress.

 

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Ingredients 4 persons
  • 4 pcs oysters nr.5 french
  • 1 pcs orange
  • 0.5 dl vegetable oil
  • 0.05 xantana
  • 5 dkg white flour
  • 1 dcl sparkling mineral wáter
  • 0.5 dcl olive oil
  • 1l frying oil
  • Salt
  • Rough watercress.
Recipes. The Cook & Chef Institute