Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1025 +
Ingredients
170⅚ egg yolk 170⅚ tbsp white vinegar 170⅚ tbsp dijon 170⅚ pinch cayenne 512½ large oysters, 1=13g 170⅚ tbsp oyster juice 42 5/7 tsp salt 25625 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 170⅚ tbsp white vinegar Add {Dijon} Add 170⅚ pinch cayenne Add 42 5/7 tsp salt Blend Slowly add 25625 ml sunflower oil Add 512½ large oysters, 1=13g Add 170⅚ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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