The Traditional Flavour of Alta Gastronomía since 1920
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Oysters with FISAN Bellota Iberico Meunière and FISAN Iberico Panceta Bacon
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.
