We present you with another recipe from Chef Nicolas Conraux : a delicate assemblage of many iconic Brittany products: oysters, seaweed, butter, buttermilk and buckwheat!
They will be served at our gastronomic gala dinner on Friday 7th December, we hope you will join us !
Recipe from chef Nicolas Conraux: Buckwheat Oysters
Ingredients (for 4 people):
20g flour of roasted buckwheat
20g of clear chicken stock
25g of butter
10g of buttermilk
12 oysters N ° 2
100g of heavy cream
- Buckwheat velouté
In a medium saucepan, combine the roasted buckwheat flour and clear chicken stock. Cook over medium heat, stirring with a whisk. When the flour is cooked, add the buttermilk and the butter. Mix with a blender to lighten the soup and adjust the seasoning with salt and sherry vinegar.
- Cream quenelles
Put the cream in a bowl and whip it in firm consistency, season to taste.
Chop the shallots and the dulsé seaweed and add to the whipped cream.
- Prepare the oysters
Poach oysters in boiling water for about 1 minute, open and shuck keeping muscle, then drain.
- Fried shredded pancakes
Mince the buckwheat pancakes in thin strips and fry, drain and season immediately.
Arrange the oysters in the 4 soup plates then add cream quenelles. Arrange the fried shredded pancakes on top. Finally, gently pour the buckwheat velouté on the side.