“Throughout this book, I open my heart to you and invite you to travel through my Normandy, its products and its land. “ In Nature (Solar, 256 pages, 29.95 euros), David Gallienne, known to the general public since his victory on the “Top Chef” show in 2020, offers to guide the gourmet “From the ground to the plate” through 80 recipes. Here is one of them.
Preperation : 45 minutes
Freezing: 3 hours
Cooking: 30 minutes
Ingredients for 6 people
- 6 oysters no 000 from Normandy
- 2 leeks
- 3 large charlotte potatoes
- butter
- salt pepper
- 50 g fresh sea lettuce
- 20 g Aquitaine caviar
Step 1: preparing the oysters
Open the oysters. Drain them and collect the juice (oyster water). Pour it, so as to obtain a thin disc, in 6 tart circles of 10 cm in diameter previously filmed. Place the juice in the freezer for three hours and keep the oysters cool.
Step 2: the garnish
Cook the potatoes in their field dress for about 30 minutes. Meanwhile, steam the leeks: cook them under cover and over low heat with a little butter and water. Once cooked, peel and cut the potatoes into 3-centimeter cubes. Cut the leeks into 3 cm sections. Season and set aside.
Step 3: training
Arrange the potato cubes and leek pieces in a circle in the middle of the plate. Snack the oysters for 30 seconds in a pan without fat on one side, then roll them in sea lettuce. Place them in the center of the circle. Place the oyster water disc on top. Finally, add a nice spoonful of caviar.
