Oysters from Rousseau's, warmed with curry and cumin

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
• Curry
• Cumin

Decoration

• Coarse salt

The day of the meal

Curry sauce

• 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.

Oysters

• 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.

Mealtime

• 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.

For oysters

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

For vegetables

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

For salt

The Millac Salt Works

Emmanuel Violleau
Chemin des Jaunais
44760 Les Moutiers en Retz
Tel: 06 11 23 87 75
E-mail : emnat@salines-de-millac.com
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/