Difficulty: Intermediate (3/5)
Blanch the green cabbage leaves in salted boiling water, then dry the selected leaves on a cloth and cut into thin strips.
Carefully open the oysters, wash them in their juice, strain, and reserve the juice.
In a sauté pan with a touch of olive oil, sweat the finely chopped shallots. Add the rosé wine and reduce over high heat to about a quarter of the original volume. Strain, then whisk in 100g of butter over low heat, adding a splash of oyster juice if needed. Set aside.
In a bowl, season the cabbage with juniper berries, pink peppercorns, and olive oil.
Fry the smoked bacon lardons until crisp, drain, and set aside.
On a hot plate, using a 10cm ring mold in the center, layer a spoonful of flavored cabbage, then top with 6 oysters quickly poached (and cooled) in their juice.
Drizzle with olive oil, scatter bacon bits on top, pour over the oyster juice, and surround with the sauce.
A creation by Chef Hubert, showcasing his expertise in elevating seafood with fresh, bold flavors.
