OYSTERS WITH CAMEMBERT MILK AND BEETROOT
INGREDIENTS: (serves 4)
Camembert milk:
250 ml full fat milk
¼ Camembert extra
Beetroot in vinegar:
4 small, round beetroots
1 part sugar
2 parts vinegar
3 parts water
1 fresh dill flower
1 clove
1 cinnamon stick
1 bay leaf
1 small piece orange rind
1 juniper berry
Beetroot juice:
10 cl beetroot marinade
10 cl raw beetroot juice
10g butter
1 pinch soy lecithin
To serve:
4 extra special oysters N°2
40 g ox tail en confit Garden ivy leaves
Freshly-ground pepper
PREPARATION:
Camembert milk: Cut the Camembert into pieces and remove the crust if very ripe (or if the flavour is too strong). Heat the milk to 60ºC and melt the Camembert in it. Leave to stand for 20 minutes. Mix with the beater if not fully melted. Filter and beat just before serving until frothy. Beetroot in vinegar: Cook the whole beetroots in water with rock salt, then peel and place in a jar. Chop all the ingredients for the marinade and pour over the hot beetroots. Set aside. Beetroot juice: Mix the marinade with the beetroot juice. Add the butter and soy lecithin. Beat by hand to form a foam.
TO SERVE:
Open the oysters. Place the oysters on a hot plate, with the ox tail, season and pour over the frothy Camembert milk. Add the foamed beetroot juice and serve.