Oysters or seafood tray (1 person)
12 oysters of your choice, or 6 gambas and 1/2 a crab, a handful of periwinkles, or langoustines, sea urchins, or all at once.
* shallot vinegar, 1 lemon, and 1 can of homemade mayonnaise (see recipe)
Seafood can be eaten at any time, without any guilt..
Preparation (5 minutes or more if you prepare your shallot vinegar or your homemade mayonnaise)
- Ask your fishmonger to prepare a tray, it’s still much easier, even if it will be a little more expensive. The fishmonger trays are beautiful and practical because the seafood is placed on a bed of crushed ice, well packaged, and ready to eat, preserved a few hours in the fridge before tasting.
- If you want to open your own oysters, ask the fishmonger to show you the technique, then bring you the right knife.
* Add two quartered lemons to the tray.
Vinegar with shallots:
2 shallots, and 10 cl of white wine vinegar;
Preparation (2 minutes)
Simply chop your shallots, put them in a container, cover them with vinegar and let them infuse in the fridge, covered with silver foil
****** Light Mayonnaise (for a week)
1 egg yolk, 5 to 6 tablespoons paraffin oil to the desired consistency (, 1 spoon of mustard, 1 pinch of salt and pepper, a splash of vinegar or lemon juice. * Optional for flavored mayonnaise, you can add garlic, finely chopped herbs, or homemade tomato coulis.
Preparation (10 minutes)
Place 1 egg yolk, mustard, salt and pepper in the blender jar and start mixing gently with an electric whisk. Gently, while you beat, add the oil gradually, for one to two minutes, until you get the desired consistency, and the amount you need. When your mayonnaise is compact, add a drizzle of vinegar or a dash of lemon juice, and continue mixing for another ten seconds; Keep in an airtight glass jar and accompany your dishes or hot or cold entrees with 1 to 2 tablespoons a day.