Candied bar nets, oyster tartare, crushed in candied lemon potatoes, watercress emulsion

Ingredients

For the bar

• 800 g Disposed bar nets
• 1 l of water
• 170 g fine salt
• 100 g olive oil
• 100 g of sunflower oil

For potatoes crushed

• 800 g of potatoes rates
• 150 g butter
• 1 lemon candied salt
• 1 organic lemon

For oyster tartare

• 12 oysters n ° 2
• 25 g peeled shallot
• 1/8 e of chives
• 1/2 lemon
• 15 g of salicorn

For the Cresson Emulsion

• 200 g liquid cream
• 80 g butter
• 100 g of watercress

For dressage

• 100 g miy bread cut in cubes
• 25 g butter
• 15 g of salicorn
• 6 oyster leaves

Preparation

1. Prepare the crushed potatoes: cook them in water, with their skin. Peel them and crush them using a fork, keeping pieces and incorporating the butter. Add the lemon candied salt cut in brunoise as well as the zest and the lemon juice.

2. Prepare a brine with water and salt. Immerse the nets for about 5 min, depending on their size.

3. Drain and dry with absorbent paper. Make a portions of 130 g. Having them in the mixture of olive oil and sunflower oil at around 83 ° C for 10 to 15 min.

4. Prepare the oyster tartare: open the oysters and make a tartare by mixing them with the shallot, chiseled chive and salicorn and half-citron juice. Pepper well.

5. Prepare the watercress sauce: boil the cream with the butter. Mix with the washed watercress, then go to Chinese cheese.

6. Brown the cubes of sandwich bread in the sparkling butter.

7. Divide the crushed potatoes in the bottom of hollow plates.

8. Using a plunging blender, make an emulsion of watercress sauce and place it all around the crushed.

9. Place the baked bar on the crushed, top it with oyster tartares, croutons and strands of salicorn. Add 1 oyster leaf on each plate.