Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1009 +
Ingredients
168⅙ egg yolk 168⅙ tbsp white vinegar 168⅙ tbsp dijon 168⅙ pinch cayenne 504½ large oysters, 1=13g 168⅙ tbsp oyster juice 42 1/16 tsp salt 25225 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 168⅙ tbsp white vinegar Add {Dijon} Add 168⅙ pinch cayenne Add 42 1/16 tsp salt Blend Slowly add 25225 ml sunflower oil Add 504½ large oysters, 1=13g Add 168⅙ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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