Cruse with a jelly of basil

Our Ratings
5/5




Ingredients for 4 people:  
·         24 Oysters 
·         6 tomatoes 
·         4 chopped basil leaves 
·         1 finely chopped shallot 
·         1 lemon 
·         1/2 gelatin leaf 
·         2 teaspoons sherry vinegar
·         salt and freshly ground peper
·         coarse sea salt
 
Preparation: 
·         Peel the tomatoes and cut them in half. 
·         Remove the seeds over a bowl so that the juice is retained. 
·         Strain the liquid. 
·         Cut the tomatoes into cubes. 
·         Peel the lemon. 
·         Blanch the lemon skins for 30 seconds in boiling water and cut into pieces. 
·         Soak the gelatin in cold water. 
·         Open the oysters, cut out of the shell and reserve the liquid. 
·         Put the oyster juice in a pan with 5 tbsp of tomato juice, together with the pieces of lemon peel and a few drops of lemon juice. 
·         Bring to boil. 
·         Squeeze out the gelatin and let it dissolve into the sauce. 
·         Add salt and pepper and let cool down. 
·         Mix the tomatoes together with the basil, a few drops of sherry vinegar, the finely chopped shallot, and the salt and pepper. 
·         Spoon the tomato salad in the half-shells, top with an oyster and spoon some cold jelly on. 
·         Put for 10 minutes in the fridge. 
·         Take 4 plates and make 6 small mounds of sea salt.
·         Put on each plate 6 oysters and serve.
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Red Oyster® USA

228 East 45th Street, Suite 9E
New York, 10017 NY

+1 212 380 1134

info@red-oyster.com

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