- 24 oysters
- 30 cl shallot vinegar
- 4 tsps agar-agar
- Zest of 2 lemons
- 2 kg Le Guérandais coarse grey Guérande sea salt
- 3 star anise seed
- 3 cinnamon sticks
- 20 cloves
- 10 allspice berries
- 1 tbsp pink peppercorns
Preparation time: 10 mins
Cooking time: 15 mins
Prepare the jelly: gently heat the shallot vinegar in a small saucepan. Add the agar-agar. Stir until completely dissolved and boil for 1 min. Transfer to a plastic container, refrigerate and leave to set.
Preheat the oven to 200 °C (gas mark 7). In a coffee grinder or using a chopping knife, crush up the spices for the scented salt, mix it with the coarse grey sea salt and place in the oven for 15 mins before serving.
During this time, open the oysters, retaining as much of their juice as possible. Place 1 tsp of the shallot vinegar jelly onto each oyster, followed by a few flecks of lemon zest.
Serve the oysters immediately on a bed of hot scented salt.
This fragrant Guérande sea salt can be reused several times if it has not burned. Note that only the powdered agar-agar, available from organic retailers, can form a jelly with vinegar. Do not use standard gelatine, it will melt.