Boil some numbers 3 oysters in salted water for 30 seconds. Directly cool them down in ice water for at least 2 minutes.Â
Once cold open them up and portion the thick belly from the beard. Keep them oyster bellies submerged in the oyster liquid to prevent them from drying out. First pass the liquid through a fine sieve and keep the oysters submerged in your fridge. I use them whole and only the breads for the emulsion. If you want you can also the whole oyster.
Now for the emulsion first drain the trimmings for at least 5 minutes.
Then weigh 40 grams into a blender and also add the lemon juice, the sushi vinegar, the egg white and the salt. Blend it till smooth, but don’t let it warm up.
Once smooth add the cold herb oil and blend it till fully emulsified. Then transfer it into a piping bottle and let it set in your fridge for at least 1 hour.
