Spain / Portugal(Change)

Poached Oysters in Milk on a Cauliflower Mousseline Salad

Poached Oyster
To make milk-poached oyster, pour milk into a pot, bring to a boil and simmer. Add thyme leaf, butter, rock salt and black pepper to the milk mixture. Lightly poach the oyster in it for 1 minute. Garnish with Scarlet Cress  and Salicornia Cress.

Cauliflower Mousseline
Cook simmering until soft, drain and blitz with a hand blender. Pass through a chinois; add a bit of milk and season to taste.

Limon Cress Milk Emulsion
Bring to simmer and infuse the milk with the Limon Cress. Blitz two eggs whites until foamy and add the hot milk slowly while whisking. Skim the emulsion and serve.

Fine Limon Tuille
Mix all the ingredients together. Drop in small spoonfuls onto baking paper and bake in an oven at 180ºC. Serve with a pinch of Maldon salt.

Recipe - Franck Pontais