Boves veal fillet Caviar Aromatic herbs Edible flowers Marinated onion Red onion Lemon Extra virgin olive oil Salt Oyster sauce Oysters Spring onion Extra virgin olive oil Potatoes Sparkling white wine Milk cream Gremolada Lemon
Marinated onion Cut the red onion into julienne strips, salt well and leave to marinate for two hours. When the two hours are up, wash the onion thoroughly, dry and dress with extra virgin olive oil and lemon juice.
Oyster sauce Open the oysters, paying attention not to lose their liquid. Gently fry the chopped spring onion in a frying pan, in extra virgin oil. Add a finely chopped potato and cook with the wine. When the alcohol has evaporated, finish cooking the potato using the oyster water. Add the milk cream and then the oysters.
Gremolada Use a potato peeler to peel a lemon and remove the pith. Then cut the lemon zest into julienne strips and small cubes to obtain the gremolada.
Cut the Boves veal fillet into 1.5 cm cubes, dress them with extra virgin olive oil and lemon, sprinkle with salt and lay on a plate. Lay the marinated onion on top with a quenelle of caviar shaped using two coffee spoons. Lastly, complete the dish with the oyster sauce. Garnish with aromatic herbs and edible flowers.
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