Gastronomixs

Oyster with green apple and sauerkraut

Joachim Wissler was born in Nürtingen, Germany, on 13 January 1963. He grew up on a dairy farm where his parents also ran a restaurant. This is where his passion for cooking was inspired. He received his first Michelin star in 1995 as chef de cuisine at Schloss Reinharshausen. In 2000, he took on a new challenge at Restaurant Vendôme in Grandhotel Schloss Bensberg, where he was awarded a Michelin star after his first year, followed by a second star in 2002, and the third star in 2004. He has won several prizes including ‘Restaurant of the Year’ in 2001, ‘Cook of the Year’ in 2003 and in 2004, and he was the first German chef to win the Spanish ‘Lo Mejor de la Gastronomía’ prize in Alicante, Spain. He published his latest cooking book JW in 2010.

Wissler is a true pioneer. Whilst respecting the German kitchen, he combines his own particular style with challenging, modern, and creative elements. Each of his dishes must tell a story: these can be inspired by a memory from his childhood, but can also be a recollection of an experience, dream, or aroma. His passion for the product, his love of cooking, and his instinct for refined compositions make Joachim one of the best chefs in Germany today.

Creation by Joachim Wissler, Restaurant Vendôme***, Bergisch Gladbach, Germany

Oyster with green apple and sauerkraut

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Ingredients

340

ml

oyster liquor

60

ml

champagne

7

g

agar agar powder

8

 

Gillardeau oysters G2

3

sheets

gelatin, soaked

350

ml

fresh apple juice from green apples

2.5

g

lime zest

90

ml

unsweetened coconut milk

25

ml

lime juice

15

g

green apple peel purée

4

g

wasabi paste

100

g

caviar

1

tbsp

fine green apple peel strips

50

g

wild herbs

10

ml

champagne vinaigrette

200

ml

5% calcium lactate-water solution, boiled once (95% water + 5% calcium lactate)

165

ml

sauerkraut juice

55

ml

10% water-alginate solution (90% water + 10% alginate)

5

g

sugar

4

g

citras

4

 

Granny Smith apples

2

g

locust bean gum

200

ml

apple juice

100

ml

sauerkraut juice

1.5

g

xanthan

Preparation method: oysters
  • Cook the oysters in their closed shells with steam in a convection oven at 60°C for three minutes.
  • Let the oysters cool down in their shells.
  • When the oysters have cooled, remove them from the shells.
  • Combine the oysters with the liquor, add the agar agar, and heat briefly to a boil.
  • Allow to cool then add the champagne.
  • Clean and chill the shells.
  • Coat the inside of the shells with the cooled oyster-champagne jelly.
  • Place an oyster into each of the coated shells and paint the top of the oyster with the jelly.
  • Chill the oysters for one hour and then carefully unmould them from the shells
  • Keep cold until needed.
Preparation method: apple foam
  • Reduce 300 ml of the apple juice to 100 ml.
  • Add the softened gelatin.
  • Add the lime zest, the lime juice, and the wasabi.
  • Add the remaining apple juice and the apple peel purée
  • Strain the liquid through a fine microsieve.
  • Add the coconut milk and then transfer to an espuma canister charged with two N2O cartridges.
  • Cool for two hours.
Preparation method: sauerkraut caviar
  • Combine 100 ml of the sauerkraut juice, the alginate solution, the citras, and the sugar.
  • Heat to 70°C.
  • Add the remaining sauerkraut juice and then strain the mixture through a fine sieve.
  • Let the mixture cool to room temperature.
  • When the mixture has cooled, dribble it with a squeeze bottle into the cooled calcium lactate solution.
  • After 60 seconds, transfer the sauerkraut pearls to neutral water to stop the process.
  • Wash them carefully.
Preparation method: sauerkraut glaze
  • Reduce the apple juice to 100 ml.
  • Add the xanthan and heat once more to boiling.
  • Add the sauerkraut juice.
  • Strain through a fine microsieve.
Preparation method: apple ribbons
  • Wash the apples and cut them into long thin ribbons.
  • Soak the apple ribbons no longer than two to three minutes in lukewarm water.
  • Lay the ribbons out next to one another on towels.
  • Using a fine sieve, dust a very small amount of locust bean gum evenly over the apple ribbons.
  • Place the oysters with their aspic on the apple ribbons keeping them 40 cm apart.
  • Place a second apple ribbon loosely on top of the oysters.
  • Press down slightly.
  • Trim the apple ribbons along the oysters to a width of 3cm and a length of 25cm
  • Now cut the ribbons with the oyster filling in half again lengthwise.
  • Rotate the oyster apple ribbon so that the cut surface is on the top.
  • Glaze with the remaining oyster-champagne jelly.
Finishing and presentation
  • Drape an apple-oyster ribbon diagonally across the plate.
  •  Place the sauerkraut caviar with some of the sauerkraut apple glaze on each side of the oyster.
  • Dress the wild herbs with the champagne vinaigrette and place onto the apple ribbon.
  • Spoon 12 grams of caviar onto each oyster and decorate with apple peel slivers.
  • Add the apple-wasabi foam in the shape of a quenelle. 

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