Shellfish and Seaweed Condiment

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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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