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Marine Tartare with Marennes Oleron oysters

List of ingredients

Serves 2


120g filet of veal
120g Spéciales N°2 Marennes Oléron oysters
1 egg yolk
5g samphire
40g Granny Smith apples
9 yuzu pearls
5g wood sorrel
5g sorrel
Fleur de sel from Île de Ré, pepper
5g chives
50g flour
50g egg white
80g breadcrumbs
60g Spéciales N°2 Marennes Oléron oysters
6 borage flowers
50g pine needles
80g liqueur from the oysters
25g oil
10g flour
8g squid ink
 

Difficulty : 3 sur 4

Cost 3 sur 4

Sommelier’s tip

 Chablis Grand Cru Blanchot

This elegant Chablis Grand Cru Blanchot combines aromatic complexity, breadth and richness, topped off with a mineral finish. Its purity offers a chiseled expression that complements the sophisticated flavors in this dish.
The cooking method enhances the natural flavors and textures, and the composition is completed with the harmony between the salinity of the oysters and the minerality of the wine. The flavors of the veal are brought out by the roundness of the Chablis Grand Cru, and the crunch and richness of the tuile balanced by the energetic freshness of this Blanchot Climat. A wonderful combination of sensorial emotions.

METHOD

Marine Tartare with Marennes d’Oléron oysters - Chablis

For the tartare:
Place the oysters in a steam oven for one minute and then open. Set aside the juice and three of the shells. Smoke the egg yolks with the pine needles. Sear the veal. Chop the apples, the oysters, and the herbs. Carefully combine with the smoked egg yolk.
For the tuile:
Mix the flour with the oyster liquor, squid ink, and oil. Pour into a pan over a low heat. Wait until the tuile is cooked, and then remove.
For the fried oysters:
Turn the oysters in flour, then egg yolk, and finally in the breadcrumbs.
SERVING
Place the tartare in a small rectangular frame, and then add the yuzu pearls, tuiles, and borage flowers. Fry the oysters, and place on the plate.

 

The author of this recipe

Louis Scholtès won a Gold Trophy at the Marennes Oléron 2015 Young Talent Competition in the Higher Education category for this recipe.

Louis Scholtès won a Gold Trophy at the Marennes Oléron 2015 Young Talent Competition in the Higher Education category for this recipe. He is in his third year studying for a restaurateur degree at the École Ferrandi in Paris.

                                                

 

  www.huitresmarennesoleron.info

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