Recipe: Oyster Tartare

Name: Oyster Tartare
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 10 Marennes oysters size n°3; 2 shallots finely minced; 5 cl (1.7 fl oz) of muscadet; 1 small bunch of chives finely minced; 15 cl (0.6 cup) of liquid cream; 1 pinch of wasabi; 2 g of agar agar or Kappa carraghenane; 1 pink grapefruit slices removed (raw); and the juice mixed with the cream; 2 gr of non-pareil capers; salt and ground pepper

By chef patrick Asfaux 4.5/5 (6 reviews) · 🍳 12 made it

Prep 15 min

Cook 5 min

Total 20 min

Servings 4 serv.

a treasure of health, beautiful oysters

Ingredients for 4 servings

Adjust for

servings

10 Marennes oysters size n°3
2 shallots finely minced
5 cl (1.7 fl oz) of muscadet
1 small bunch of chives finely minced
15 cl (0.6 cup) of liquid cream
1 pinch of wasabi
2 g of agar agar or Kappa carraghenane
1 pink grapefruit slices removed (raw)
and the juice mixed with the cream
2 gr of non-pareil capers
salt and ground pepper

Step-by-step directions

1 Empty the first water from the oysters then remove them from their shells and pour into a small bowl with the second water rendered.

2 In a saucepan put your shallots your white wine and the oyster water brought to a boil add your agar-agar and let cool.

3 Then chop your oysters put them back in your bowl and add your white wine reduction almost cold, half of the minced chives and a pinch of wasabi.

4 Mold in 4 small flexipan molds (spheres or rectangles) and place in the refrigerator.

5 Prepare your cream, pour it into a bowl with the grapefruit slices cut into small squares salt and pepper then add the chives.

6 Presentation: Unmold your tartares in the middle of the plate and pour a little cream around, all that will be left is to sprinkle a few capers on top.