Oyster with champagne, saffron and clementines
What you need:
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.