"Beausoleil" Oysters in the half shell marinated with star anise, smoked herring roe and red beet foam
Ingredients
12 fresh "beausoleil" oysters
Juice of 2 large red beets
1 teaspoon herring roe
3 star anises, powdered
1 teaspoon chopped chive
1 teaspoon extra-virgin olive oil
½ teaspoon of lemon juice
Cooking Instructions
• Remove all sand and grit from the oysters, then open them carefully.
• Scoop them out and place them in a bowl. Add the star anise, chives, olive oil and lemon juice. Refrigerate for 24 hours.
• Wash and bring three half shells to a boil to rid them of impurities. Dry them.
• Put the marinated oysters back in their half shell. Top them with a tiny bit of smoked herring roe.
• Emulsify the beet juice with a milk frother or egg beater until it forms a thick foam.
• Gently place about 1 tablespoon of foam on each oyster.
Serves 4
Green Pea Soup with "Blue Point" Oysters Au Gratin
Ingredients
1 kg frozen green peas
3 french shallots, peeled and finely chopped
600ml fish or vegetable stock
12 "blue point" oysters
150gr freshly-grated aged cheddar cheese
salt
2 tbsp. olive oil
Cooking Instructions
• Pre-heat your oven to highest setting, and set it to broil.
• Sauté the shallots on medium heat until they are caramelized. Add the stock and bring to a boil.
• Pour hot stock into your mixer bowl and add the peas (save a few to use as garnish). Whip this up until very smooth. Pass through a strainer and reserve.
• Shuck the oysters. Sprinkle grated cheese on them.
• Broil the oysters just until cheese melts and starts to bubble.
• Bring the soup to a simmer.
• Pour soup into soup plates.
• Slide three oysters from their shells onto each plate of soup. Sprinkle a couple of peas and drizzle a tiny bit of olive oil as garnish.
Serves 4
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