Oysters 3 ways, Cucumber and Aclla Cress

Cooking Time

Ingredients

Increase Portion Size

Ingredients Oysters with soy and jalapeño

  •   30 oysters
  •   2 jalapeño
  •   2 tsp red miso
  •   2 lime
  •   soy sauce, as needed

Oyster crème

  • g egg whites
  • g yoghurt
  • g white balsamic vinegar
  • g grape seed oil
  • g sunflower oil
  •   4 oysters
  •   salt, as needed
  •   lemon juice as needed

Oyster paper

  •   1 dl oyster juice
  •   0.5 dl white wine
  •   1 dl water
  • g tapioca flour
  • g mother-of-pearl powder

Sorbet of cucumber and preserved ginger

  • g cucumber
  • g preserved ginger
  • g juice of preserved ginger
  • g sugar water
  •   1 tbsp lime juice
  • g salt
  • g shallots, minced
  • g gelatine leaves

Aclla Cress and cucumber coulis

  • g cucumber, cut into pieces
  • ml mirin
  • ml sushi vinegar
  •   2 punnets Aclla Cress
  •   xanthum gun, as needed
  •   sea salt and black pepper, as needed

Garnish

  •   Accla cress
  •   Borage cress

Method

  • 1

    Step 1

    For the oysters with Jalapeno - Clean the jalapeño and blend with the miso, lime juice and zest into a paste. Blanch the oysters in boiling water for no more than one minute (depending on their size), and rinse immediately in cold water. Open the shells, cut the oysters free and turn over.
  • 2

    Step 2

    For the oyster Creme- Mix together the egg white, yoghurt, salt, and white balsamic vinegar. To make the mayonnaise, add the oil drop by drop while continuing to mix. Shuck the oysters and sieve the oyster liquid. Stir the oysters and the strained oyster liquid through the crème and season to taste with the lemon juice and zest. Strain the crème and transfer to a piping bag.
  • 3

    Step 3

    For the oyster paper- Combine all ingredients well and transfer to a thermo blender. Heat the mixture at 90°C for 30 minutes in the thermo blender at speed 3. Set aside to rest for two hours in the refrigerator. With a pallet knife, spread the mixture paper-thin over a silicone sheet. Create shapes by placing small profiles under the silicone sheet. Dry in a 120°C oven for approximately 30 minutes. Remove the oyster paper from the oven and break into pieces. Store the pieces immediately in an airtight container with silicone granules.
  • 4

    Step 4

    Sorbet - Peel the cucumber, cut into pieces and measure 400g. Purée the peeled cucumber with the rest of the ingredients and pour through a fine strainer. If you will be stabilizing the sorbet with gelatine, heat a small amount of the liquid and dissolve the soaked gelatine in it. Combine with the rest of the liquid and continue. If you will be using a sorbet stabiliser, dissolve the stabiliser in the liquid with a hand-held blender and continue. Churn using a ice cream machine until you have a sorbet. Fill a piping bag with the cucumber sorbet
  • 5

    Step 5

    Coulis - Cut the Aclla Cress just above the tray and place in a blender together with the cucumber, mirin, and sushi vinegar. Blend to a smooth coulis. Season to taste with salt and pepper. Add the xanthan gum if you wish to thicken the coulis.
  • 6

    Step 6

    Garnish - Pipe a little of the spicy paste on the oyster and baste with a little soy sauce. Place on the plate. Pipe on some dots of oyster crème. Break per serving 3 pieces of oyster paper. Pipe some little dots of the oyster crème on the paper. Pipe on the cucumber sorbet. Place the oyster paper on top of the sorbet and two oysters. Garnish with Borage and Accla cress.

Ingredients

  • 30 oysters
  • 2 jalapeño
  • 2 tsp red miso
  • 2 lime
  • soy sauce, as needed
  • 100 g egg whites
  • 200 g yoghurt
  • 50 g white balsamic vinegar
  • 300 g grape seed oil
  • 250 g sunflower oil
  • 4 oysters
  • salt, as needed
  • lemon juice as needed
  • 1 dl oyster juice
  • 0.5 dl white wine
  • 1 dl water
  • 60 g tapioca flour
  • 1 g mother-of-pearl powder
  • 60 g cucumber
  • 50 g preserved ginger
  • 50 g juice of preserved ginger
  • 50 g sugar water
  • 1 tbsp lime juice
  • 3 g salt
  • 10 g shallots, minced
  • 5 g gelatine leaves
  • 500 g cucumber, cut into pieces
  • 50 ml mirin
  • 50 ml sushi vinegar
  • 2 punnets Aclla Cress
  • xanthum gun, as needed
  • sea salt and black pepper, as needed
  • Accla cress
  • Borage cress

Related Recipes

Whether you're looking for inspiration for your next menu or need a specific recipe, we have gathered thousands of recipes for every occasion.

Oysters 3 ways, Cucumber and Aclla Cress