- 200g veal rump
- 6 live flat oysters
- 1 egg yolk
- touch of soy to season
- small drop of sesame oil
- 1 Tbsp finely sliced fresh chives
Clean and finely dice the veal rump. Store in a clean bowl, well chilled over ice.
Shuck and finely chop the oysters, reserving the juices.
Mix in the chopped oyster meat, a little juice and the remaining ingredients, to taste.
Serve with fried fat chips or crisp croutons.