Ostra, naranja sanguina, calabaza y azafrán

Go to Image Oyster, blood orange, pumpkin and saffron
Where
  • 10 oysters
  • 5 blood oranges
  • 300 gr of pumpkin
  • 15 g butter
  • 1 fish glue (gelatine)
  • Saffron

 

  • Open the oysters and keep them with their water in the chamber.
  • For the pumpkin puree roast the pumpkin in the oven at 160º for 25 minutes wrapped in aluminium foil with a pinch of salt, sugar and pepper.
  • Next, scoop out the flesh of the pumpkin and mash (if possible in the thermomix) together with the butter until a homogeneous texture is obtained.
  • Add salt and pepper and set aside.
  • For the blood orange juice, squeeze the juice from the oranges with a juicer.
  • Heat a small part and add the fish tail already hydrated in water (250 l of juice for a gelatine tail).
  • Leave to cool in the cold room until it takes on body.
  • Serve as shown in the photograph and finish with a drizzle of arbequina olive oil and a few strands of saffron.