Origin: Ottolenghi's "NOPI" turbot recipe
Serves: - 864 +
Ingredients
144 egg yolk 144 tbsp white vinegar 144 tbsp dijon 144 pinch cayenne 432 large oysters, 1=13g 144 tbsp oyster juice 36 tsp salt 21600 ml sunflower oil
Method
In a food processor Add {egg yolk} Add 144 tbsp white vinegar Add {Dijon} Add 144 pinch cayenne Add 36 tsp salt Blend Slowly add 21600 ml sunflower oil Add 432 large oysters, 1=13g Add 144 tbsp oyster juice
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Recipe Steps: with ingredients in curly braces:
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