Ingredients
- 200 gr chestnuts
- 20 gr shallots
- 20 gr of bu er
- 2 cloves garlic
- 20 gr Magistra aguardente
- 200 gr cream
- 200 gr milk
- salt
- 4 oysters
- 30 gr dehydrated seaweed (kombu, nori, dulse)
- 50 gr vinegar
- 50 gr sugar
- 50 ml white wine
- 50 gr oil
- 4 oyster leaves
Directions
For the seaweed vinegar, heat the vinegar and the wine with the sugar. As it comes to boil, add the seaweed and a clove of garlic and reserve for half an hour. Strain through a sieve and allow to cool completely until emulsified. Add salt to taste.
For the chestnut cream, sauté the shallots and garlic with a li le bu er, adding the Magistra brandy, then the previously roasted and shelled chestnuts until toasted. Add the cream and milk and cook for 20 minutes over low heat. Blitz in a blender and strain through a fine mesh sieve. Cover and reserve.
Open the oysters and cut each one into three and serve with a li le of the chestnut cream, add a few drops of seaweed vinegar and the oyster leaf at the end.
Enjoy.
