Oyster, palm heart and marrow

Manoella Buffara

Manoella Buffara

24th February 2020

Oyster, palm heart and marrow

780 min

From the menu at Manu.

Ingredients

  • 12 uni fresh oysters

palm heart sauce

  • 1kg clean palm heart (fresh) 20g cassava starch 40g bacon chopped 100ml coconut milk

bone marrow

  • 100g bone marrow 20g fresh herbs finely chopped

Method

palm heart sauce

Pass the palm heart through a juicer. Take the juice and the also the pulp and bring to simmer slowly in a warm temperature (50 - 60°C) for one day, until reduce (400 ml at the final) and ferment it.
sieve it and reserve. In a pan, fry the bacon and add the fermented palm heart juice. Let it cook for a few minutes and add the cassava starch dissolved in coconut milk. Cook until the mixture is thickened.

bone marrow

ring the bone marrow into a pan and fry it until melt. Let it warm and add the fresh herbs.

Grill the oyster with a little of sunweed oil, as fast as you can, just to warm them. Put each oyster in a shell, cover with the palm heart sauce (warm) and with a few drops of bone marrow on the top.