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Warm oysters on potimarron coulis with Tomme de Savoie foam
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Cheese :
Tomme de SavoieDish type :
Main, StarterSeason :
Winter
Ingredients - for 4 persons
- 150g whole milk Tomme de Savoie, grated
- 4 no. 2 “special” oysters
- 1 potimarron (chestnut-flavoured pumpkin)
- Olive oil
- ½ litre vegetable stock
- Salt & pepper
Preparation
- Potimarron coulis: Peel and empty out the potimarron, then cut it into pieces. Place in a saucepan, cover with water, add salt. Leave until it comes to the boil in 10 to 15 minutes. Stir with a dash of olive oil, check the seasoning to taste and keep warm.
- Warm oysters: Plunge the whole oysters into boiling water for 2 minutes. Remove them from their shell and keep warm (you can also place them back in the shell just before serving).
- Tomme de Savoie foam:
Bring the vegetable stock to the boil, add in the grated Tomme de Savoie and emulsify in a blender to obtain a frothy mousse. - Place the potimarron coulis and the halved oysters into the empty shells. Pour the Tomme foam on top and serve immediately.
