Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1030 +
Ingredients
171⅔ egg yolk 171⅔ tbsp white vinegar 171⅔ tbsp dijon 171⅔ pinch cayenne 515 large oysters, 1=13g 171⅔ tbsp oyster juice 42 11/12 tsp salt 25750 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 171⅔ tbsp white vinegar Add {Dijon} Add 171⅔ pinch cayenne Add 42 11/12 tsp salt Blend Slowly add 25750 ml sunflower oil Add 515 large oysters, 1=13g Add 171⅔ tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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