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Fish and Seafood
Oysters in Chablis Jelly
2 h 45
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If you can find it, a true Chablis, from Chablis, a specific wine area of Burgundy./I do not use the sea water brought up by oysters because too many peaople would find the dish too much salty.
Fish and Seafood
specially fattened greenish oysters (size n°3)
thinly chopped shallot
bunch of watercress
sheets of gelatine softened in cold water
table salt and freshly ground pepper
mascarpone cheese (or another stained cottage cheese)
Recipe preparation steps
shells, get the oysters out of their shells and the oysters with their the sea water.
In a saucepan, boil the
with the shallot, reduce it to half quantity then add the gelatine sheets after you have pressed them in your hand.
Bring to a boil then thinly sieve and let cool down to room temperature.
Remove the stalks from the
and pour the leaves into boiling water during 10 seconds then in chilled water. Stain it and mix it with the (seasoned) marcarpone to make a mousse.
Put a little of mousse in the bottom of each shell, then put 1
in each shell then some jelly not fully thickened yet. Then keep in the fridge for at least 2 hours before serving.
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