Gastronomixs

Oyster, cucumber, sea lettuce

Born in Dublin, JP is a chef, restaurateur, and author. JP is a self-taught chef and is currently finishing his PhD in Art History. JP is culinary director of EatGalway, which comprises the restaurants Aniar, Cava Bodega, and EAT Gastropub. As an ambassador for Irish food, JP is the founding chair and director of the Galway food festival and ambassador for Spanish food in Ireland. JP is also a commissioner for Euro-toques Ireland and sits on its Food Council. Currently, JP is organising an international chef symposium called ‘Food on the Edge’.

JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and to engaging directly with small farmers. This is an aspect in all three of his restaurants.

His restaurant Aniar, which has a Michelin star recognition, is a terroir-based restaurant. It combines the best of what West of Ireland has to offer in local artisan food and products. Cava Bodega showcases the best of Spanish food and wine, in particular the phenomena of tapas. JP’s restaurant EAT Gastropub offers artisan and organic food. He only uses meat and chicken from sustainable farms.

Creation by JP McMahon, Aniar* restaurant, Galway, Ireland.

Oyster, cucumber, sea lettuce

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Ingredients

8

 

oysters

150

ml

rapeseed oil

 

 

sea salt

1

 

cucumber

30

ml

gin

1

 

cucumber

30

ml

gin

4

 

oyster, juice

 

 

starch

30

ml

bonito vinegar

60

ml

extra virgin rapeseed oil

 

 

arrowgrass tips

 

 

sea lettuce

 

 

nasturtium

Preparation method: oyster emulsion
  • Shuck all the oysters. Reserve all their juices in a separate bowl.
  • Place four oysters in a food processor. Season with a little sea salt and some of the reserved juices. Blend at high speed. Use the remaining oyster juice for the oyster gel.
  • When smooth, begin to slowly add the oil into the oyster mix. You need to emulsify the oil with the oyster, so be careful not to add the oil in too quickly.
  • Remove the oyster emulsion from the food processor and place into a small piping bag. 
Preparation method: cucumber infused with gin
  • Peel the cucumber. Slice in half and then into rounds.
  • Compress with the gin. 
Preparation method: cucumber granité
  • Peel the cucumber. Blend in a food processor with the fennel fronds, vinegar, and honey. 
  • Pass the mixture.
  • Freeze in a shallow tray.
Preparation method: oyster gel
  • Blend the reserved oyster juices with some starch until it sets as a fluid gel.
Finishing and preparation
  • Dress the oyster with the bonito dressing.
  • Place one oyster in the centre of each bowl.
  • Arrange three to five cucumber pieces (depending on size) around the oyster.
  • Garnish with the arrowgrass, the sea lettuce and the nasturtium.
  • Finish with some of the cucumber ice (you'll need to scrap it into a powder before using). 

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