Recipe by Stefano Cerveni: Soft-boiled Fassona egg, Brittany oyster sauce, cucumber brunoise, oyster leaf.
Ingredients for 4 people
For the Fassona battuta (tartare)
- 400 g of very fresh Fassona sirloin meat
- The juice of half an orange
- 1 dl sparkling mineral water
- Salt and pepper
Procedure
Chop the meat with a knife until very finely chopped, add the other ingredients and mix well. Using your hands, shape into an egg; store in a cool place.
For the dressing
- 4 oyster leaves
- 1 shallot
- 1 dl evo oil
- 8 Fine de Claire oysters (PGI oysters aged in claire for a minimum of 28 days and characterized by a distinct nutty aftertaste)
- 2 dl crème fraiche
- 1 cucumber
- Salt and pepper
Procedure
Peel the cucumber, keeping only the green part, and cut it into very fine cubes; keep them in ice water. Lightly sauté chopped shallots in evo oil in a pan, add the oyster shellfish and a little pepper; sauté for 30 seconds. Add the crème fraiche, cook for a few moments, remove from heat and whisk. strain through a sieve and keep warm.
Dish composition
Place the meat “eggs” in a dry oven at 130°C for 40 seconds; as soon as they are lightly colored, remove them and place them in the center of 4 hot plates. Top with the oyster sauce, add some diced cucumber and julienne-cut oyster leaves. Serve immediately.
Photo: Credits Stefano Cerveni
