Difficulty: Intermediate (Level 2)
Peel the carrots and leeks, then cut them into fine julienne strips. Rinse under running water and blanch in boiling water for 10 minutes. Cool, season with salt and pepper, and set aside.
Open the oysters over a bowl to collect the juice, ensuring no shell fragments remain. Place the oysters on a plate and strain the juice for the sauce.
Peel and wash the frisée in vinegar water, then drain and reserve. Wash, spin dry, and coarsely chop the mint and chervil.
Using a large knife, cut each rice cake into 6 triangles.
Soak a kitchen towel in water and wring it out. Lay it flat, place rice cake triangles on one half, fold over, and gently tap to moisten. Unfold and fill each triangle with a small pile of julienne vegetables, one oyster, and a touch of lumpfish eggs. Roll into small spring rolls and set aside.
Arrange a mound of frisée lightly dressed with the prepared sauce. Sprinkle with chopped mint and chervil.
Heat a glass of oil in a deep pan until simmering. Fry the spring rolls until golden, about 2 minutes. Drain and place on the salad. Drizzle with sauce and garnish with more mint and chervil.
Note: For special occasions, substitute lumpfish eggs with oscietra caviar.
