OYSTER CREAM WITH SAFFRON PERFUME

Ingredients for 4 people:

16 Oysters

1 Leek

2 medium potatoes

¾ l. of legume broth or mineral water

¼ l. of milk cream

50g of Butter

6 saffron brines

Salt, pepper

1st: Open the oysters, removing them from the shell and placing them in a bowl with their water.

2nd: In a saucepan, put the butter, the leek and the finely cut potato. When it is fried without taking color, add the legume broth or water and cook for 20 minutes over low heat, season with salt and pepper. Add the heavy cream and 8 raw oysters, saving the remaining 8 for decoration. Reduce to puree with the blender.

3rd: Pass it through a fine sieve and return to the heat, it is time to add the saffron diluted with a little broth. Adjust the seasoning. To finish, cook the remaining oysters in their water for ½ minute on each side. Serve the cream on hot plates or cups, with two oysters per person.

Josep Bullich

Psychoesthetic chef
 

Tags