Ingredients
Oyster Emulsion
- 290 g oyster flesh
- 40 g white wine vinegar
- 90 g neutral oil
Sauce
- 100 g oyster juice
- 200 g double cream
- 300 g washed dill
- 400 g neutral oil
How to Make It
-
Oyster Emulsion
- Mix the oysters and vinegar in blender and add the oil little by little until the emulsion resembles a mayonnaise. Sauce
- Mix the dill and oil in a thermomix at 60°C for 8 minutes. Strain through a coffee filter.
- Warm the cream, add the oyster juice and split the cream with the dill oil.
- Arrange the oyster emulsion in the bottom of the bowl and spoon over the hot sauce just before serving.
