1
45 min.
Difficulty:
Difficult
Balsamic Vinegar of Modena PGI Due Vittorie Oro 1
Lamb 1
Oysters 1
Smoked salt 1
Emulsion of oil, seaweed and caviar 1
Seaweed 1
Extra virgin olive oil with thyme 1
Iced apple powder 1
Mint drops 1
Concentrated algae powder 1
Stuff the oysters with the raw lamb left to hang for at least 20 days raw.
Add a few grains of slightly smoked salt and cover with the emulsion of oil, seaweed and caviar.
Decorate with seaweed and finally add a drop of Balsamic Vinegar.
Finish with thyme extra virgin olive oil, iced apple powder, two drops of mint and a concentrated algae powder.
Close the oyster and serve.
