Practical information
- 4
- 20 minutes
- 1 minute
ingredients
300 g of sturgeon pavers
12 oysters
1 Badiane
15 cl of liquid cream
15 cl of milk
Flower of salt
Grilled pepper
Steps
Sturgeon carpaccio, poached oysters and anise juice
Open the oysters, discard their first water and keep the shells.
In a saucepan, pour the milk and cream and bring to a boil.
Add the star anise, cover and let infuse 7 min.
Remove the star anise, pocket the oysters for a few seconds. Once they are poached, book them.
Mix the milk and cream, cook for a few minutes and chinoise. Season the sauce and emulsify with a dipping mixer.
Finely slice the sturgeon.
Arrange in each shell, the poached oyster, the sturgeon carpaccio and arrange the scum of anise. Serve immediately.
Based on a CIPA / CCC recipe
