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Oysters from the Delta with Cream of yoghurt

Ingredients (4 persons):

12 oysters from the Delta
25g carrots
100g Greek yoghurt
12g sugar
2 spoons of vinegar
Soya sauce Trout
Caviar

Directions:

Cook the carrots in a saucepan with the sugar and a little water,
then when they are well cooked, use a blender to make a purée. Add the vinegar, mix and reserve.
In a bowl put the yoghurt and carrot purée, mix and reserve.
Open the oysters, take out the flesh and put aside.
Assemble the dish by placing the yoghurt first with the oyster on top and then the trout caviar on top of this to add colour.

Recipe from l'Ampolla Tourist Office.

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