Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1007 +
Ingredients
167⅚ egg yolk 167⅚ tbsp white vinegar 167⅚ tbsp dijon 167⅚ pinch cayenne 503½ large oysters, 1=13g 167⅚ tbsp oyster juice 41 15/16 tsp salt 25175 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 167⅚ tbsp white vinegar Add {Dijon} Add 167⅚ pinch cayenne Add 41 15/16 tsp salt Blend Slowly add 25175 ml sunflower oil Add 503½ large oysters, 1=13g Add 167⅚ tbsp oyster juice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: