ー Ingredients ー
Oysters
*1) Fermented cabbage
Mozzarella
Herb breadcrumbs (garlic, thyme, breadcrumbs)
*1) Cut cabbage in half, vacuum seal with 3% salt water, and ferment at room temperature for 3 days. Then refrigerate.
ー Instructions ー
① Make the béchamel sauce.
Melt butter in a pot, add strong flour and sauté, then gradually add milk to thin it out. Season with salt and pepper.
② Heat olive oil in a pan over high heat, and quickly sear both sides of the oysters. Season with salt.
③ Place appropriately cut fermented cabbage in an oven-safe dish, pour ① over it, and arrange ② on top. Sprinkle torn mozzarella and herb breadcrumbs (chopped ingredients pan-fried in oil), then bake in the oven until browned.
