Gastronomixs

Oysteremulsion

Creation by Nicolai Nørregaard, Kadeau* restaurant, Copenhagen, Denmark.

Oysteremulsion

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Ingredients

4

 

oysters and the oyster water

100-150g

 

grape seed oil

 

 

salt

Preparation method

  • Open the oysters and set the water aside. Blend the oysters with the lemon juice, half of the oyster water, and slowly add the oil.
  • Season to taste with salt when the emulsion is thick and creamy. If necessary, adjust the texture with some oyster water. Can be stored in the refrigerator for up to 24 hours.

Serving suggestions

  • As part of a composition with kale and hemp components.

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