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4
Medium
Published 2012
This is based on a recipe by apprentice-chef Guilhelm Challon who won first prize with it in a competition grandiloquently entitled Concours de recettes de l’Agglomération de Béziers Méditerranée in 2007. He cooks the oysters much more elaborately, by poaching them first in the oyster liquor and Noilly Prat vermouth flavoured with shallots, and then coating them in saffron-scented batter for frying. The simpler method here works very well, with much less effort. If you can get your fishmong