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Foodie

Foodie Collab – Keep hunger at Bay

July 2022

The sand on Betey Beach was still cold when we met Marilyne, the chef at Fish Head in Andernos-les-Bains, for an afternoon of indulgence and salty sea air. We put her to the test and asked to create 2 oyster recipes and pair them with wine. Nothing more, nothing less for the Bay lover who works her magic on oysters and flavours!

Interview with Marilyne

(p.20/21/22/23)

Recipe 1: Oysters with fresh liver

6 Arcachon-Cap Ferret N°4 oysters and a glass of Barsac sweet white wine

Ingredients:

  • 6 Arcachon-Cap Ferret N°4 oysters
  • 1 fresh whole deveined duck liver
  • 1 carton of double cream
  • 1 bunch of chives
  • 1 shallot 
  • 3 tbsp dry white wine
  • Fresh baby spinach
  • Crunchy pea shoots

Recipe:

  • Pour double cream into a large bowl
  • Add finely chopped chives and shallots
  • Slice your whole fresh liver generously (so it still has some bite after cooking)
  • Lay slices on top of the oysters
  • Pour a generous amount of sauce onto the oysters
  • Bake for 8 mins at 180°C

Plating:

Dress oysters on a bed of baby spinach and decorate with pea shoots. Serve hot! 

Serve with:

A glass of Barsac sweet white wine

Chef’s top tip:

Remove the dish, plate the oysters then scrape the bottom of the dish for the leftover sauce to pour onto the oysters.

 

Recipe 2: Zingy ceviche-style oysters

6 Arcachon-Cap Ferret N°3 oysters and a glass of Entre-deux-Mers dry white wine

Ingredients:

  • 6 N°3 oysters
  • 1 lime
  • 1 clove of garlic
  • Bonito vinegar
  • Rice vinegar
  • 1 red onion
  • 1 tomato
  • Bunch of fresh coriander
  • Red beetroot sprouts

Recipe:

  • Sauce: squeeze lime juice, add finely diced garlic, bonito vinegar and rice vinegar.
  • Remove the oyster from the shell, grip the base and gently “scrape” using a tablespoon.
  • Place the oysters in a salad bowl to start the recipe. 
  • Coat the oysters in leche de tigra to cure the oysters. 
  • Add finely chopped red onion, diced tomato and garnish with fresh coriander.

Plating:

Unleash your imagination with the sprouts and colours on a tapas board!

Serve with:

A glass of Entre-deux-Mers dry white wine.

Chef’s top tip:

You can use this recipe with white fish to make a tartare: it’s a real treat!