- 12 uni fresh oysters
Oyster, palm heart and marrow
Ingredients
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.
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