Clot d'Encís blanc 2012
Dried white, fruity
Versatile and very gastronomic
80% white Garnatxa, 5% Chardonnay, 5% White chenin, 5% Muscatel d’Alexandria, 5% White Savignon
Agrícola Sant Josep
tender onion, pink pepper, cinnamon in branches, black pepper, vinegar from Terra Alta, ginger, olive oil, salt and sugar.
eggplant, cauliflower, coconut, beetroot ice cream, foam of oil, crisp of kephir cheese, germinated, salt Maldon, shoots of rosemary and a torch.
Open the oysters and reserve them in a bowl.
Mix all the ingredients of the marinade and fry it lightly.
Once fried lightly, add the vinegar of La Terra Alta and throw on the oysters. It will rest for 8 hours.
For the salad: Fry slightly the eggplant on dices, boil the cauliflower in shoots, grind the coconut with oil and make an homogeneous pastry, the foam of olive oil or at home we can make a mayonnaise with olive oil, the beetroot ice cream, make crisp of kephir cheese with cheese in dust, or at home we can make a kephir cheese biscuit ( 50g of flour, 50g of sugar, 50g of kephir cheese and cook in the oven about 180ºC for 20 minutes).
To finish the dish we will assemble a small salad with all the ingredients. Next to the oyster we will put some shoots of rosemary and with a torch we will burn them and we will perfume the oyster.