Oyster with Black Truffle Juice, Sesame Caviaroli and Rosemary

Eduard Xatruch – Restaurant Compartir, Cadaqués.

The earthy flavour of black truffle works perfectly with the right amount of sesame. It’s important to get the measure of sesame just right, and Sesame CAVIAROLI allows us to do just that. It also ensures that the oyster’s flavour comes through. A perfect trio.

Ingredients (serves 4)
For the oysters8 medium oysters
  1. Open the oysters using an oyster knife.
  2. Pour away the water inside the shell.
  3. Smell each of the oysters to make sure they are good quality.
  4. Carefully remove the oyster from its shell using a sharp point. Clean the inside of the shell and place the shells and oysters separately in the fridge.
For the thickened truffle juice100 g salt-free truffle juice
Salt
0.2 g xanthan gum
  1. Season the truffle juice with salt.
  2. Add the xanthan gum and blend with a handheld blender until you reach an even consistency.
  3. Place in the fridge.
Others8 g Sesame CAVIAROLI
8 fresh rosemary flowers

FINISHING TOUCHES AND PRESENTATION

Heat the thickened truffle juice in the microwave.

  1. Warm the oysters in the truffle juice and heat the shells using the salamander.
  2. Arrange the hot shells on a surface so that they don’t slip.
  3. Place one oyster inside each shell and spoon over the hot truffle juice.
  4. Spoon 1 g Sesame CAVIAROLI on top of each oyster, and place 1 rosemary flower on top of the truffle juice. Serve.