Gastronomixs

Amuse-bouche of oyster, cucumber, and olive

Inspired by the composition by our guest chef Thomas Bühner. He created a starter with oysters, cucumber, and olive. Just like every month, we took this recipe and used it as a starting point for creating a composition using oyster, cucumber, and olive. We combined the components in Gastronomixs, and with a single click we were able to print them and then prepare them. We want to show you how you can be inspired by the creation of another chef, whilst creating your very own composition. Don't copy and paste - remix!

Serves 10. 

Amuse-bouche of oyster, cucumber, and olive

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Ingredients

10

 

oysters, wild

300

g

cucumber juice

2

tbsp

chopped dill

150

g

goat's milk yoghurt

 

 

salt and pepper

50

g

pro espuma fred

1

 

cucumber

1

tbsp

sea salt

1

tbsp

granulated sugar

1

tbsp

sushi vinegar

3

bunches

chives

1

l

sunflower oil

3

 

egg whites

2

tbsp

sushi vinegar

50

g

yoghurt

10

 

green olives

 

 

Boragecress

Preparation method: oyster
  • Open the oysters and pour off the liquid (seawater); then cut the oyster and valve muscle free from the shell and place on paper to dry.
Preparation method: cucumber foam
  • Using a hand-held blender, combine the cucumber, dill and yoghurt and set aside in the refrigerator for a few hours to infuse.
  • Season to taste with salt and pepper.
  • Pour through a fine sieve and mix in the pro espuma with the hand-held blender.
  • Pour into a siphon with a 1/2-l capacity, run a cartridge through it, and shake a few times.
  • Refrigerate until serving. 
Preparation method: chive crème
  • Purée the chive and oil in a thermo blender (37°C).
  • Strain it through a fine filter and immediately cool.
  • Mix the egg whites, vinegar and yogurt in a measuring jug until you have a fine mayonnaise. Mix with a hand blender so that it binds, taking care not to add air.
Preparation method: à la minute pickled cucumber
  • Peel the cucumber and remove the core. The peel and core can be used to make soup or another dish.
  • Finely dice the cucumber and mix with the sea salt and sugar.
  • Set aside for 10 minutes before mixing with the sushi vinegar.
Finishing & presentation
  • Fill small bowls with the cucumber and oyster.
  • Fill half a large green olive with the chive crème.
  • At the table, decorate with the foam and Boragecress.

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