0:00 intro
0:22 mignonette foam
1:22 oyster shucking
2:18 serving
Ingredients:
2 oysters
1 shallot
50 ml white vinegar
50 ml water
5g soy lecithin
1 tsp sugar
1/2 tsp salt
lemon caviar
Instructions:
Dice 1 shallot.
1. Mix 1 shallot, 50 ml water, 50 ml white vinegar, 1/2 tsp salt, 1 tsp sugar, 5 g soy lecithin.
2. Blend it until foam appears.
3. Shuck the oyster
4. Take the oyster to your hand with the hinge facing toward you and flat the side up.
5. Insert the tip of the oyster knife into the hinge between the shells.
6. Once the oyster knife is wedged into the hinge, nudge and twist until the oyster pops open.
7. Slide the knife under the oyster to sever the muscle from the bottom shell.
8. Serving - put the mignonette foam on the oyster, top with lemon caviar.
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