Aperitif First course

Oysters in jelly with two lemons and Timut pepper

Par Par Régis-Hubert CLECH

Recipe from the book "From Sea to Plate: The English Channel and the North Sea", written by Régis-Hubert CLECH and illustrated by Bruno GHYS.

Oysters in jelly with two lemons and Timut pepper
30 min
Préparation
Facile
Niveau
4
Personnes

Ingredients

  • 24 No. 3 oysters
  • 2 limes
  • 2 lemons
  • Cold-set gel or agar-agar
  • Timut Pepper

Prep time: 30 minutes, then 1 hour in the refrigerator

1
Finely zest the lemons and squeeze out the juice. Place the zest in boiling water for one minute, then cool immediately.
2
Open the oysters. Drain the first batch of water and set it aside. Remove the muscle.
3
Combine the oyster liquid with the lemon juice and stir in the cold gelatin or agar-agar, following the product’s instructions. Add the zest and season with pepper.
4
Place the oysters on a plate and spoon the mixture over them, taking care not to let it spill over the edges of the shells.
5
Chill in the refrigerator for an hour before serving. Enjoy your meal!