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Stephane Simond / Restaurant Cassis Jakarta Indonésie
Ingredients
- Oysters Royal N.2, sucrine lettuce and cucumber cream with yuzu lemon
- 12 pieces of oysters
- 6 pieces of sucrine lettuce
- 2 cucumbers
- 1 little white chopped onion
- 10 cl of liquid cream for cooking
- 15 g of butter
- 10 cl of yuzu lemon
- olive oil, salt, white pepper
Directions
• Slice thinly the sucrine lettuces while keeping a little for decoration
• Cut in half the cucumbers and empty them
• Slice thinly 3 half cucumbers, the fourth will be diced
• In a pan, add a tablespoon of olive oil and the butter
• Brown the onions (no colouring)
• Add the sliced sucrine lettuces and cucumbers
• Cover with water to the level
• As soon as it starts boiling, stop the cooking and blend the whole thing with cream
• Keep in a cool place
• Open the oysters, keep the first water, withdraw the oyster of its shell and clean the shells
• Put back the oysters in their shells
• Add the yuzu with cream, season with salt and pepper, and add the oysters’ juice
• Taste your cream to check the seasoning and keep in a cool place
• Cover the oysters with the cream (make sure it is very cool)
• Add some sliced sucrine lettuces and diced cucumbers over the oysters
• Serve 3 oysters per person
• Enjoy your meal!