Oysters with black truffle juice, sesame oil caviaroli and rosemary 2017-04-08T13:22:49+00:00

Oysters with black truffle juice,
sesame oil caviaroli and rosemary

Eduard Xatruch – Compartir Restaurant, Cadaqués, Catalonia.

The earthy taste of black truffle combined perfectly with just the right amount of sesame. To bring just the right dash of sesame to the dish, we have gone for sesame oil CAVIAROLI. This way, the taste of the oyster is respected. A perfect trio.

OYSTERS

8 medium oysters

  1. Open the oysters with an oyster opener.
  2. Get rid of the liquid inside.
  3. Smell the oysters one by one to check their quality.
  4. Take the oyster out of its shell with a paring knife, taking care not to break it, wash the lower shell of the oyster thoroughly and keep the shells and oysters separately in the fridge.

THICKENED TRUFFLE SAUCE

100g truffle juice without salt
Salt
0.2g xanthan gum

  1. Add salt to the truffle juice.
  2. Add the xanthan gum and mix with an electric whisk until there are no more lumps.
  3. Keep it in the fridge.

FINISH AND PRESENTATION

8g SESAME OIL CAVIAROLI
8 fresh sprigs of rosemary

  1. Heat the thickened truffle juice in the microwave.
  2. Warm up the oysters in the truffle juice and heat the shells on the salamander grill.
  3. Place the hot oyster shells on a surface that enables them to stand up.
  4. Put an oyster inside each shell and add the hot truffle juice sauce.
  5. On top of the oyster, place 1g of sesame oil CAVIAROLI, and on top of the truffle juice add a sprig of rosemary. Serve.

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