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Butter steamed pointed cabbage with poached oysters, oyster cream and herbs

Butter steamed pointed cabbage with poached oysters, oyster cream and herbs

What you need

  • 6 large oysters

    (Fine de Claire, Label Rouge)

  • 2 egg whites

  • 2 lemons

  • 4 dl neutral oil

  • salt and pepper

  • 2 tbsp

  • chervil

  • 2 spring onions

  • chives

  • dill

  • sugar

  • roasted hazel nuts

  • lettuce

  • butter

Then do this

For the oyster cream 

  • In a stickblender container you put…

  • 3 raw oysters without the oyster juice

  • 2 egg whites

  • juice of one lemon

  • Blend till you have a smooth mixture

  • Slowly add 2-3 dl neutral oil while blending it gets smooth and creamy

  • Season with salt and pepper

  • Set aside in fridge

For the poached oyster vinaigrette

  • Bring a pot with a little water to the boil

  • Boil three fresh oysters for 15 sec.

  • Keep the oyster juice

  • In a bowl, add 2 tbsp white vine vinegar, 2 tsp sugar, 1 dl neutral oil

  • Mix until sugar is dissolved

  • Season with lemon juice, salt and pepper. The acidity is important!

  • Add chopped chives, spring onions and lots of chervil.

  • Coarsely chop the poached oysters and add to the mixture

  • Set aside in fridge

For the dill oil

  • Blend fresh dill and neutral oil for as long as until it gets nicely green

Butter steamed pointed cabbage

  • Cut the pointed cabbage in four wedges

  • In a pan, add plenty of butter and zest of one lemon and let it melt under medium low temperature

  • Add the cabbage and put a lid on ( important)

  • let steam for 5 min, turn over the wedges and let steam for another 5 min.

Serving

  • Roast the hazelnuts on a dry pan

  • Chop into halves

  • On large plates place a couple spoonful of the oyster cream

  • Add the cabbage on top

  • Add some lettuce

  • Drizzle with plenty of the poached oyster vinaigrette

  • Add some drops of dill oil

  • Add some hazel nuts

  • Top with some chervil and dill

  • Serve with good bread

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