Barbecued oyster, apple, turnip, passion fruit & preserved lemon vinaigrette

Erwann Le Pogam | 3/8/23

serves 8

Preparation time: 40 min

Cooking time: 1 h 10

8 large hollow oysters, size 1 (special if possible)
1 apple
1 early turnip

Vinaigrette

15 cl passion fruit juice
10 g sugar
2 cl rice vinegar
2 cl white balsamic vinegar
2 cl white vinegar
15 cl grape seed oil

Candied lemon paste

1 kg lemon
200 g salt
1 kg sugar

For the dressing

Wild garlic flowers
Radishes
Dill

1 - Prepare the apple and turnipbrunoise, mix and set aside.

2 - For the vinaigrette: heat the juice and sugar until dissolved, then leave to cool. Add the vinegars and oil and set aside.

3 - For the candied lemon paste: blanch the lemons in three different baths to remove any bitterness. Bring 1 l of water and the sugar to the boil in a saucepan. Poach the lemons in the simmering syrup for around 1 h. Finely blend the mixture, then strain the flesh through a medium sieve. Remove and chill. Fill a small pipette with the mixture. Keep the rest of the candied lemon paste for later use (you can also reduce the proportions by 5).

4 - Presentation: prepare a small barbecue with a live ember, place the oysters right on the coals and remove them as soon as their water simmers (about 45 seconds). Using an oyster knife, gently open the oysters, taking care not to damage them. Remove to a plate. Garnish the shell or the bottom of a small plate with the seasoned apple and turnip brunoise, and a few dots of preserved lemon. Place the oyster on its prettiest side. Drizzle with a little vinaigrette, then finish with the radishes, herbs and flowers. Serve quickly.

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