Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1008 +
Ingredients
168 egg yolk 168 tbsp white vinegar 168 tbsp dijon 168 pinch cayenne 504 large oysters, 1=13g 168 tbsp oyster juice 42 tsp salt 25200 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 168 tbsp white vinegar Add {Dijon} Add 168 pinch cayenne Add 42 tsp salt Blend Slowly add 25200 ml sunflower oil Add 504 large oysters, 1=13g Add 168 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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