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Oyster with champagne, saffron and clementines

Oyster with champagne, saffron and clementines

What you need:

  • 12 oysters

  • 2 dl (1 cup) of champagne

  • 2 tablespoons of sherry vinegar

  • 4 tablespoons of white wine vinegar

  • 1 little teaspoon of saffron

  • 3 tablespoons of pearl onions

  • 2 tablespoons finely chopped red onion

  • Juice of 2 limes

  • Juice of 1 clementine

  • 1 clementines, cut into small filets without the skin (12 pcs.)

How to make it:

  • Mix the sherry vinegar, white wine vinegar, saffron, finely chopped red onion, lime juice and juice of clementines

  • Put the mixture in the freezer for approx. 4 hours.

  • 12 clementine fillets

  • Top the chucked oysters, drained from oyster juice, with the frozen granite.

  • Garnish with chives and a little clementine fillet.

  • Serve.

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