Oysters from Rousseau's, warmed with curry and cumin
A secret and emblematic recipe of the Maison Anne de Bretagne. A gastronomic composition created nearly 20 years ago by Philippe Vételé which highlights the flavours of the oyster.
for 4 people
- Oyster n°3 : 4 pieces
Curry / cumin sauce
- Carrot: 25 g
- Celery stalk: 25 g
- Shallots: 50 g
- White wine: 50 cl
- Fish stock: 40 cl
- Liquid cream: 50 cl
- Coarse salt
The day of the meal
- Chop the carrots, celery and shallots.
- Put everything in a saucepan with the white wine and reduce by half.
- Add the stock and oyster juice and reduce by half.
- Add the cream, curry powder and cumin and reduce to a smooth consistency.
- Carefully open the oysters, keep the juice and the shells.
- Carefully filter the juice from the oysters.
- Clean the shells and place them on coarse salt.
- Cut the oysters in half lengthwise to facilitate tasting.
- Carefully put the oysters back into their shells.
- Let it cool for 1 minute in the oven.
- Carefully add the hot curry / cumin sauce, you can emulsify the sauce with a hand blender.
Quality oysters and fresh ingredients are essential for a perfect recipe. Make the sauce just a few hours before the meal and banish the refrigerator.
Marcel Rousseau - oyster farmer
La Louippe, 85230 Bouin
Tel: 02 51 49 34 87
You can find their products at the market:
Thursday - Pornic
Saturday - Marché des Terroirs in Pornic
Sunday - Pornic
Sunday - Saint-Père-en-Retz
Philippe & Isabelle Sire - market gardeners
The products of the Sire family are available directly from them or at the market in Tharon-Plage on Saturday mornings
Tel: 02 51 74 08 05
23, La Maraicherie, 44210 Pornic
The Millac Salt Works
Chemin des Jaunais
44760 Les Moutiers en Retz
Tel: 06 11 23 87 75
E-mail : firstname.lastname@example.org
Direct sales at La Salorge all year round from Tuesday to Saturday from 10 am to 12 pm and from 4 pm to 6 pm or on the online shop: https://www.salinesdemillac.com/