Oyster tartare, block of foie gras bites and chive oil
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
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.
(Remaining chive oil can be frozen)