Oysters with truffles
Ingredients
Features
Description
Open the oyster shells, collect and strain the juice. Rinse and pat dry the scallops. Truffle Wash, dry and cut into strips. Heat the olive oil in a frying pan with non-stick coating: fry the scallops on both sides. Put on a plate.
Fish broth pour into a saucepan and heat until it is reduced by half in volume. Pour the oyster juice, cream and heat until the consistency of liquid soup puree.
Pour the sauce on four plates. At the center of plates Put scallops around — oysters. Drizzle with lemon juice. Sprinkle with truffle julienne, and coarse salt. Garnish with chervil.
Translated by site: wday.ru
