Oyster, blood orange, pumpkin and saffron
Ingredients
- 10 oysters
- 5 blood oranges
- 300 gr of pumpkin
- 15 g butter
- 1 fish glue (gelatine)
- Saffron
Preparation
- 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.