Difficulty:[usr 2 ]
Peel the carrots and leeks. Cut them into fine juliennes, wash under running water and cook for 10 minutes in boiling water. Cool, season with salt and pepper, set aside.
Open the oysters over a bowl to catch the juice, making sure that no scales remain on the oysters. Then set them aside on a plate. Strain the juice and reserve for the sauce.
Peel and wash the frisée in vinegar water. Strain, reserve. Wash, spin dry and coarsely chop the mint and chervil.
Using a large knife, cut each rice cake into 6 pieces (triangles).
Take a kitchen towel, soak it in water, then wring it out. Lay it flat on the work surface. On one half, arrange a few triangles of rice cakes, then fold the other half of the damp cloth over the first and tap gently to moisten the dough. Open the towel. Inside each triangle, place a small pile of juliennes, then an oyster and with the tip of a knife, a hint of lumpfish eggs. Then roll the triangles to form small rolls and set aside.
Lay out a mound of frisée lightly seasoned with the sauce you have prepared. Sprinkle with chopped mint and chervil.
Pour the glass of oil into a high-sided pan. As soon as the oil simmers, put the spring rolls in it. Brown them well, about 2 minutes. Drain them and arrange them on the salad pyramid. Drizzle with sauce and add a little mint and chopped chervil.
Note:for a holiday, replace the lumpfish eggs with oscietra caviar.
