Gastronomixs

Oyster in three preparations with cucumber and Aclla Cress

This dish sets itself apart with beautifully tangy and salty flavours. With this composition, we demonstrate that you can put together a delicious dish with just two main ingredients. This composition features a delightful interplay between hot and cold, between crispy and soft, and between tangy and spicy. With each bite, you can enjoy all five taste sensations.

Serves 10.

Oyster in three preparations with cucumber and Aclla Cress

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Ingredients

30

 

oysters

2

 

Jalapeño peppers

2

tsp

red miso

2

 

limes

As needed:

 

soy sauce

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100

g

egg whites

200

g

yoghurt

50

g

white balsamic vinegar

300

g

grapeseed oil

250

g

sunflower oil

4

 

oysters

As needed:

 

salt

As needed:

 

lemon juice

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100

ml

oyster juice

50

ml

white wine

100

ml

water

60

g

tapioca flour

1

g

mother-of-pearl powder

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500

g

cucumber, cut into pieces

50

ml

mirin

50

ml

sushi vinegar

2

trays

Aclla Cress

As needed:

 

xanthan gum

As needed:

 

sea salt and black pepper

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600

g

cucumber

50

g

preserved ginger

50

g

juice of preserved ginger

50

g

sugar water (1:1)

1

tbsp

lime juice

3

g

salt

10

g

shallots, minced

5

g

gelatin leaves (or 20g sorbet stabiliser)

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1

 

Aclla cress

1

 

borage cress

Preparation method: oysters with soy sauce and jalapeño peppers
  • Clean the jalapeño peppers and blend them with the miso and lime juice and zest to form a paste.
  • Blanch the closed 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 loose and flip them over.
Preparation method: oyster crème
  • Mix together the egg white, yoghurt, salt, and white balsamic vinegar.
  • To make the mayonnaise which will be used to make the crème, add the oil drop by drop while continuing to mix.
  • Shuck the oysters and strain the oyster liquid. 
  • Stir the oysters and the strained oyster liquid into the crème and season to taste with the lemon juice and zest.
  • Strain the crème and transfer to a piping bag.
Preparation method: oyster paper
  • Combine all the ingredients well and transfer to a thermoblender.
  • Heat the mixture at 90°C for 30 minutes in the thermoblender at speed 3.
  • Set aside to rest for two hours in the refrigerator.
  • With a pallet knife, spread a paper-thin layer of the mixture 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.
  • Transfer the pieces immediately to an airtight container with silicone granules and keep until needed.
Preparation method: Aclla Cress and cucumber 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.
Preparation method: sorbet of cucumber and preserved ginger
  • Peel the cucumber, cut into pieces, and weigh out 400g.
  • Purée the peeled cucumber with the rest of the ingredients and pass through a fine strainer.
  • If you will be stabilising the sorbet with gelatin, heat a small amount of the liquid and dissolve the soaked gelatin 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 the aid of a hand-held blender and then continue.
  • Churn in a sorbetière until you have a sorbet.
  • Fill a piping bag with the cucumber sorbet.
Finishing & presentation
  • Pipe a little of the spicy purée onto the oysters and rub them in with the soya sauce.
  • Prepare two oysters per person.
  • Add a few dots of oyster crème.
  • Break three pieces of oyster paper and pipe a little oyster crème onto the paper.
  • Use a piping bag to pipe the cucumber sorbet onto the plate.
  • Spoon the cucumber coulis onto the plate.
  • Place the oyster paper on top of the sorbet and the oysters.
  • Garnish with Borage Cress and Aclla Cress.

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