Pre-heat 1l arachide oil to 170°C
Make a mayonaise from 2 egg yolks, 1 tbsp vinegar, 1 tbsp water, 2/3 tsp Dyon mustard and 150 ml grapeseed oil
Mix the zeste and juice from 1/2 lime and 1/4 tsp black pepper from the mill with 1/4 of the mayo
Open 2 oysters, catch and reserve their juices
Mix the oyster juice with 1 tbsp corn flour, 7 cl water, 2,5 tbsp flour and some ice cubes and whisk into a thick batter.
Drag the oysters trough the batter and deep-fry them for 2 mins
Spoon some lime mayo in the oystershells, the oysters on top and finish with some sprigs of chives
(In this video Jeroen Meus makes this recipe and two others)
<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-1644716474768714"
crossorigin="anonymous"></script>
No comments:
Post a Comment