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Ingredients
(4 servings)
- 1 medium-sized Charlotte potato
- 1 shallot
- 4 tablespoons red wine vinegar
- 10 1/2 ounces cooked whelks (300 g)
- 4 oysters
- 4 tablespoons seaweed
- 1 egg yolk
- 3 tablespoons olive oil
- freshly ground black pepper
- 2 teaspoons sesame seeds
Instructions
Step 1: Condiment
Wash and brush the Charlotte potato, and cook, unpeeled, in boiling salted water.
Peel and mince the shallot, place it in a saucepan, and add the vinegar. Cook on a low heat until completely reduced.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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