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Oysters with tomato confit and Salicornia

Exquisite combination of ingredients

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Oysters with tomato confit and Salicornia

At a glance

Serves:
4
Difficulty:
Easy
 
 

Iker Erauzkin

Read interview with:

© Becky Lawton

Ingredients

    • 1 can of oysters
    • 200g dried tomato confit in oil
    • 200g salicornia
    • 50g Iberian ham
    • 1 teaspoon honey
    • Olive oil
    • Chive flowers
    • 100g sugar

Method

  1. In a frying pan without oil, sauté the tomatoes along with sugar. Let simmer for 10-15 minutes until lightly caramelized.
  2. Meanwhile dry the slices of ham in the oven at 180 º for about 10-12 minutes. Reserve. Sauté the salicornia with a little olive oil.
  3. Add the caramelized tomato to the base of a mold, top with salicornia and then an oyster brushed with olive oil. Sprinkle with a dash of honey and olive oil and serve with a crispy layer of ham and chive flowers.

Tip

If you can’t find Salicornia, use julienned asparagus, or tender green beans

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