Oysters and lemon peel
Garnished with frisée salad , marjoram leaves and tomatoes
n.10 mignon handmade shortcrust tartlets with brisé pastry
n.3 – Lemons
100 g.- sugar
100 g.- water
Peel the lemon and cut into thin strips.
Boil three times and once in the sugar syrup
n.10 – oysters
n.1 – frisée salad
to taste –marjoram
to taste- tomatoes
Put over each tartlet the frisée salad and the shucked oysters.
Garnish with the candied lemon , marjoram leaves and diced tomatoes.