Marinated sea bass stuffed with tomato jam

Ingredients (for 3 people)

For the pickled oysters

10 pieces of oysters, 400 ml. of wine vinegar, 100 ml of filtered water, 500 ml of 0.4º olive oil, garlic and parsley, salt and pepper.

For the tomato jam

500 gr. of seasonal Raft variety tomatoes, 450 gr. of sugar, 1 lemon, vanilla.

Preparation

For the oysters

Clean the oysters of the spines and leave them open in the middle.
Marinate the oysters with vinegar and salt for approximately 3 hours.
Drain the seitans from the vinegar and put them on a tray making different layers (covering them with olive oil).
Add the garlic and chopped parsley and set aside.

For the tomato jam

Scald the tomatoes.
Peel, deseed and cut in half.
Crush and combine the vanilla and lemon with the sugar (keep in mind that the skin has pectin and helps thicken)
Book for 24 hours
Put on the heat and when it starts to boil, remove the lemon.
Keep cooking at 103-105ºC for the shortest time possible as it loses color and flavor.

Assembly

Drain the salmon fillets from the oil.
Using a pastry bag, fill the oysters with jam.
Place in a suitable container to be able to eat them.