Oyster 6 large oysters removed from their shell
Herb Champagne 1x 750ml Blanc de Blanc 35g flat leaf parsley 0.5g xantham gum
Apple & olive oil fluid part 1 2k granny smith apples 50ml yuzu juice
Apple & olive oil fluid part 2 500ml clarified apple juice 25ml olive oil 0.5g xantham 0.5g gaur gum
Apple dice 2 granny smith apples 20g yuzu juice 10g chiffonade of coriander 20ml olive oil To Finish Spoon a little apple dice in the center of the plate and top with the oyster spoon over 2 table spoons of the apple and olive oil fluid Garnish the oyster with the following sprouts Mustard frills Mizuna Red vein sorrel Aphelia tips Coriander Purple shiso And extra small nasturtium leaves
Oyster Place the oysters on a damp towel until needed
Herb Champagne Blend the parsley and champagne in the thermo-mix on high speed for 2 minutes Strain through a fine cloth Place the parsley champagne and xantham gum back in the thermo-mix on speed 2 for 25 minutes remove and strain through a chinoise Place the mixture back into the champagne bottle and carbonate using a perlage champagne carbonating system Store in the fridge for 1 hour before serving
Apple & olive oil fluid part 1 Juice the granny smith apples and immediately add the yuzu juice Allow to sit in a tall container in the fridge for 1 hour until the juice separate’s Using a plastic tube or piping siphon of the clear bottom part of the juice Strain this juice 1 more time through a fine cloth to obtain a clarified apple juice
Apple & olive oil fluid part 2 Blend the juice with the xantham and gaur on speed 3in the thermo-mix for 15 minutes, once thickened add the olive oil slowly to emulsify Reserve until needed
Apple dice Brunoise the apple and mix with all other ingredients Reserve until needed To Finish Finish by pouring over the carbonated herb champagne in front of the guest
Dish combined with cocktails Nikko Spring
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