Oysters with beef and horseradish jelly

Bruno Loubet's luxurious canapé combines oysters, a rich beef consommé jelly, freshly grated horseradish and chives. The earthiness of the beef and the saltiness of the oysters makes a winning combination in this oyster and horseradish canapé recipe.

First published in 2015
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Ingredients

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Imperial

Equipment

  • Oyster knife

Method

1
To begin, add the port, vinegar and beef consommé to a small saucepan and bring to the boil. Simmer and reduce to 200ml. Meanwhile, soak the gelatine in cold water until soft
  • 5 tbsp of port
  • 1 tbsp of sherry vinegar
  • 250ml of beef consommé
  • 1 gelatine leaf
2
Squeeze any excess liquid out of the gelatine and add to the consommé mixture. Stir well, then line 2 large plates tightly with cling film. Pour the jelly on to the cling film, creating a 2-3mm thick layer of jelly on each sheet. Place in the fridge to set
3
Shuck the oysters and place on crushed ice. Cut the jelly into 16 pieces and place the pieces on to the oysters. If necessary, use the blade of a small knife to help you
4
Sprinkle some chopped chives and freshly grated horseradish on top to finish and serve immediately
First published in 2015
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After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

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