Crispy fried oysters and sea bass with asparagus and salted herbs

Recipe for 4 people

Roasted oysters

The oysters are opened and loosened, dumped into boiling water, removed from the heat and steamed for 2 minutes. Fillet the backstrap, clean and save the skin, cut the backstrap into strips. Fry the backstrap and oysters until crispy in a little good oil in a hot pan.
Peel the white asparagus, peel the green asparagus, carrots and radishes, cut into suitable pieces and boil in lightly salted water for 2-3 minutes depending on size.

Green mayonnaise

Blend the egg yolk with a little salt and tarragon stalks, add the vinegar and gently pour in the oil in a thin stream so that it emulsifies into a mayonnaise.

The skin from the shoulder is dried in the oven together with the bladderwrack under pressure at 120 degrees for 50 minutes.

Here are crispy fried oysters for 4 people. Enjoy.