Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 1080 +
Ingredients
180 egg yolk 180 tbsp white vinegar 180 tbsp dijon 180 pinch cayenne 540 large oysters, 1=13g 180 tbsp oyster juice 45 tsp salt 27000 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 180 tbsp white vinegar Add {Dijon} Add 180 pinch cayenne Add 45 tsp salt Blend Slowly add 27000 ml sunflower oil Add 540 large oysters, 1=13g Add 180 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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