Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1068 +
Ingredients
178 egg yolk 178 tbsp white vinegar 178 tbsp dijon 178 pinch cayenne 534 large oysters, 1=13g 178 tbsp oyster juice 44½ tsp salt 26700 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 178 tbsp white vinegar Add {Dijon} Add 178 pinch cayenne Add 44½ tsp salt Blend Slowly add 26700 ml sunflower oil Add 534 large oysters, 1=13g Add 178 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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