Oyster tartare, block of foie gras bites and chive oil

Recipe created by Philippe GARRET, for Sarrade.
Difficulty :
Preparation :
10 minutes
Baking :
20 minutes
Type of recipe :
Aperitif

INGREDIENTS serves 8

10 No. 3 Pacific oysters
10 Foie Gras Block Mini Bites
1 bunch of chives
200 g of rapeseed oil
1 small, very finely chopped shallot
1 teaspoon of white balsamic vinegar
10 small slices of seaweed bread
Madagascar pepper

PREPARATION:

Open the oysters.

Lightly chop and mix with the shallot. Season with vinegar and pepper.

Clean the shells inside and place to one side.

Blanch the chives for 1 minute in boiling water. Rinse with cold water, strain and finely chop.

Mix with the oil in a blender.

Use 2 teaspoons to create tartare quenelles inside the oyster shells.

Add a foie gras bite and a slice of seaweed bread.

Season with a few drops of chive oil.

Serve chilled.

(Remaining chive oil can be frozen)

Find all of our foie gras recipes

Enjoy your meal