The Traditional Flavour of Alta Gastronomía since 1920
Direct shipping from Guijuelo
Oysters with Bellota Ham Meunière & Panceta Bacon FISAN
Alongside bellota ham, oysters are perhaps the food that is most associated with exquisiteness. In this recipe, the Torres Brothers bring both together in a simple but magnificent creation.
INGREDIENTS
Some chervil leaves
80 g FISAN Bellota Iberico Panceta Bacon
500 g coarse salt
12 oysters
Ham meunière:
150 g butter
200 ml FISAN Bellota 100% Iberico Ham broth
1/2 lime juice
Ham broth:
5 FISAN Bellota 100% Iberico Ham bones
1 onion
2 pig’s trotters
1/2 leek
2 carrots
1 celery stick
ELABORATION
Ham broth preparation:
Place the blanched ham bones in a pot with a vegetable mirepoix (onion, leek, carrot, celery).
Cook for 4 hours.
Ham meunière preparation:
Melt butter in a frying pan and cook until it takes on a toasted colour (beurre noisette).
Add the ham broth and lime juice, strain and reduce slightly to achieve a sauce texture.
Cut a block of the previously frozen FISAN Iberico Panceta in thin slices, using a meat slicer. Set aside for later.
Soak the coarse salt with a little water to add shine.
Oyster preparation:
Clean well to remove any debris and shuck the oysters.
Clean the shell thoroughly to serve the oyster on it.
Arrange the coarse salt on a plate, seeking to achieve volume.
Sear the oysters slightly in the frying pan so that they become heated but not too cooked.
Plating:
Once seared, return the oysters to their shells, pour the ham meunière on them and cover with a thin layer of bellota Iberico panceta bacon.
Finally, torch.
Serve with a chervil leaf on each oyster.
