4 large oysters (Size M)
1tbsp slightly toasted croutons
4 borage cress tips
A dash of lemon oil
1 gelatine sheet
10ml white wine
80g trimmed beef fillet
1tbsp shallots, finely chopped
1tbsp chives, finely chopped
1 egg yolk
1tbsp gherkins, finely chopped
1 pinch of Dijon mustard
A pinch of piment d’Espelette
Shuck the oysters, retain the oyster juices, and pass them through a strainer. Cut the cleaned oysters in half and place them in the oyster juices. The oyster juices will be used for the espuma at a later stage.
Cook the sugar until it turns a light caramel colour, deglaze with white wine. Reduce the mixture, add the champagne and strain. Soak the gelatine in cold water, squeeze out the water from the sheet and dissolve it in the warm liquid. Let it cool down completely and then push the aspic through a strainer. Transfer the aspic to a disposable piping bag and keep cool until time of serving.
Cut the beef fillet in very small cubes. Mix with the remaining ingredients and adjust the seasoning.
Centre the tartar in the middle of a small bowl using a cooking ring. Place two oyster halves on the tartar. Pipe the champagne aspic around the tartar and a bit on the oyster halves.Garnish with the croutons and the cress. Serve immediately and enjoy!
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