Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1056 +
Ingredients
176 egg yolk 176 tbsp white vinegar 176 tbsp dijon 176 pinch cayenne 528 large oysters, 1=13g 176 tbsp oyster juice 44 tsp salt 26400 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 176 tbsp white vinegar Add {Dijon} Add 176 pinch cayenne Add 44 tsp salt Blend Slowly add 26400 ml sunflower oil Add 528 large oysters, 1=13g Add 176 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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