Prep
20 minCook
5 minReady In
2 h 25 minLevel
MediumRating
/rating_on.png "1 Star")
Loading...| 2 dozen hollow oysters | |
| 6 large slices of smoked salmon | |
| 40 cl of fish stock | |
| 2 sheets of gelatin (4 g) | |
| 8 beautiful salad leaves (lettuce...) for decoration. |
| 1. | Open the oysters by pouring their water into a bowl, then wait 2 to 3 minutes for them to produce new water, pour it also into the bowl. Filter the water through a sieve. Remove the oysters from their shells. |
| 2. | Soak the gelatine in cold water. Measure out 25cl of oyster water (if necessary, add a little mineral water), heat it in a small saucepan, then dissolve the gelatin sheets previously wrung out between your hands. |
| 3. | Bring the fish stock to a boil and poach the oysters four by four for 1 minute. Drain them and arrange them in a dish just big enough to hold them all, without overlapping. |
| 4. | Cover the oysters with the still-liquid gelatin, place the dish in the refrigerator and let set for 2 hours. |
| 5. | Shortly before serving, wash and spin the salad leaves and divide them among the serving plates. Cut the salmon slices into 24 large squares and place 1 jellied oyster in the center of each center of each. Serve as follows with lemon wedges. |
Leave a Reply