Slice 50g veal in thin strips, then in small cubes. Hack 2 oysters. Mix with 2 tsp Ponzu and 1/2 tbsp chives. Taste and season with salt and pepper.
Slice cucumber very thinly and create 4 smell rolls.
First fill the oyster shell with 1 tbsp wakamé, finish with dots of sour cream and mustard cress.
The samphire was just a bottom to balance the shell.
(Here the original recipe from Culinaire Ambiance in Flemish)
Follow me on Instagram @peterschoenmaker7
and have a look at my book Breakfast in Gascony on Amazon for your Kindle
No comments:
Post a Comment