Veal tartare, oyster, oyster dressing

(for 4 portions)

• 4 flat oysters
• 100 grams of veal
• 1 tray of Kyona Mustard Cress
• 1 tablespoon of sushi vinegar
• 1 tablespoon of crème fraîche
• 3 tablespoons of Oyster Leaves oil
• 4 handfuls of seaweed

• Finely chop the veal into tartare with a sharp knife, chop a half cup of cress and mix this together with the tartare and a tablespoon of oil.
• Open the oyster, keep the oyster and the liquid separately and clean the inside of the bottom of the oyster shell.
• Using a whisk, stir the creme fraiche, the liquid from the oyster and the sushi vinegar into a smooth dressing.
• Place the tartare in the oyster shell by means of a small skewer, place the oyster on top and stick 2 sprigs of cress on top. Pour the dressing and a few drops of the Oyster Leaves oil around the cress with a tablespoon. 
• Wash the seaweed, pat it dry and place it in a deep plate, place the oyster shell with the dish on top.
• The Kyona Mustard Cress gives this dish a nice spicy note with high decorative value both in and on the dish.

Recipe: Eric Miete