Festive recipes with a taste of the sea

Barely poached Amélie fines de claire No. 3 oysters, carpaccio of matured and smoked bluefin tuna belly, black lemon

Ingredients:

Serves 4

12 Amélie fines de claire No. 3 oysters (3 per person)

12 slices of matured and smoked bluefin tuna belly

4 slices of black lemon

5 cl water

Method:

1. Open the oysters, collect their first and second waters, then strain through a sieve.
2. Pour this briny water into a saucepan, add 3 slices of black lemon and 5 cl water, then bring to a simmer.
3. Lower the oysters into the simmering water and poach them for about 30 seconds.
4. Peel a slice of black lemon to keep only its black flesh, and cut it into small triangles.
5. Arrange the oysters on the plate and lay the slices of bluefin tuna belly over them.
6. Place the black lemon triangles on the slices.
7. Savour.

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Enjoy.

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