An impressive entrée that makes the most of native oysters
For the oyster mayonnaise:
3 grade 3 oysters, juice reserved
2 egg yolks
10g Dijon mustard
50g flat leaf parsley picked and chopped
20ml white wine vinegar
500ml rapeseed oil
Juice of 1 lemon
Extra virgin olive oil
6 grade 3 rock oysters
For the beef tartare:
450g aged beef fillet, diced
15g confit shallot
6g Dijon mustard
15g finely diced gherkin
15ml extra virgin olive oil
3 tbsp capers in vinegar, washed drained and fried until crispy
12 large oyster leaves
To make the mayonnaise, blend the oysters, egg yolks, mustard and parsley with the vinegar in a jug blender until completely smooth and green.
Now whisk the rapeseed oil into the base, adding the lemon juice when the emulsion gets too thick. You can also use a tiny amount of water. Season to with sea salt and freshly ground black pepper to taste. Bag up in a piping bag.
Now open the extra oysters and drain on a towel, removing any small pieces of shell. Cut each oyster into 3.
Mix the tartare ingredients together with the meat and check the seasoning. Set into a ring on the plates, pipe on many small blobs of the oyster mayonnaise, place the pieces of oyster on top, along with the crispy capers and oyster leaves, cut into smaller pieces. Serve with small toasts on the side.
Recipe: Luke Robinson