Yuzu oystersSavoury recipe
Yuzu "leche de tigre"
- Frozen fruit purée 100% : Yuzu - 50g
- Onion - 25g
- Celery - 7g
- Coriander - 1g
- Ginger - 1.5g
- Garlic - 1g
- Water - 300g
- Dashi (powder) - 10g
- Ají amarillo paste - 12g
Make a broth with water and dashi powder.
Cool it down.
Add all ingredients and mix with a hand blender.
Set aside in a squeezable bottle.
Serve with open oysters, removed from the shell, halved and without water.
Place a black garlic sphere on the oyster flesh as if it were a black pearl
In this step