For 4 people
1 dozen n°3 oysters 2 raw red beetroots freshly ground pepper 1 grey scallion, 1 spoonful of red wine vinegar 2 extra yellow lemons, 50 g of sugar, 50 g of olive oil
For the marinade 100 g of sugar 200 g of white wine vinegar 300 g of water 1 bay leaf 3 juniper berries 2 cloves salt 6 peppercorns 1 cinnamon stick zest of 1 orange
Cook the red beetroots in their skin, English-style. Peel and set to one side. Make the marinade. Pour the hot marinade over the beetroots and wait for a few hours. Cut the beetroots and store.
Cut the lemons into quarters and take 6. Make a sugar and water syrup. Add the olive oil to the syrup and leave the lemon to marinade as a confit for about two hours.
Place the oysters in a vacuum pack and immerse in water at 60°C for about 10 minutes. Open the oysters and serve with the beetroots and confit lemon quarters.
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