For the end-of-year celebrations, why not surprise your guests with a refined and daring dish? A product of choice for holiday menus, the oyster brings a touch of freshness to our table. To enhance it, we offer you the Velouté and tartare of oysters with Gin Melifera by Sébastien Renevot, Chef of the restaurant Les 3 Canards by Gally. In this recipe, the oyster is subtly combined with ingredients that enhance its marine flavors, offering an explosion of tastes from the first bite.
The secrets of preparing Oyster Tartare and its velouté
INGREDIENTS (FOR 4 PEOPLE)
Preparation: 45 minutes
Cooking: 15 minutes
The velvety:
- 12 fine oysters n°3 Bertin Michel & Sons
- 50 cl of 18% liquid cream
- 30 g of unsalted butter
Tartare Melifera:
- 8 large special oysters n°1 Bertin Michel & fils
- 120 g of sea bass
- 4 cl of Melifera Gin
- pine needles
- 6 sprigs of chives
- salt, pepper and Espelette pepper
- olive oil
Melifera Gin is a locally produced Gin, on the island of Oléron, and distilled with immortelle flowers. It is possible to replace it with a classic Gin.
1. Preparation of the velouté
Open the fine oysters n°3, separate them from their shell and keep the oysters with their water
In a saucepan, make a hazelnut butter
Add the oysters with their water, cook for a minute
Flambé them with Melifera Gin
Add the cream
Cook over low heat for 10 minutes, stirring regularly, then season.
Mix and pass through a sieve.
2. Preparation of oyster tartare
Open the special oysters no. 1, separate them from their shell and drain them on a clean cloth.
Place the pine needles at the bottom of a large saucepan (couscoussier type)
Place a strainer or perforated plate on top – preferably metal – and place the oyster flesh on it.
Light the needles with a blowtorch and wrap everything tightly to prevent the smoke from escaping.
While the velouté is cooking, cut the sea bass fillet and the smoked oysters into cubes of the same size.
Mix them gently.
Season with salt, pepper, olive oil, Espelette pepper and finely chopped chives.
Seasoning is only done at the last moment to prevent the salt from cooking the fish.
3. Training
In a deep plate, place a circle and place the tartare on it.
Pour the hot soup all around
Decorate with a microgreen (lettuce, borage, etc.)
Serve immediately
My personal touch: to finish, I add red onion pickles with raspberry vinegar. They add flavor and bring color.
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