Ingredients
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8 large Danish oystersfrom the Limfjord
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20 steamed mussels
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100 grams fresh sea lettuceUlva lactuca, leaf-shaped green algae
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10 grams fresh horseradish
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50 grams fresh salt waterfrom the Limfjord
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80 grams cottage cheese
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1 litre dried seaweedpowdered in a coffee grinder
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Fermented Cucumber
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1 large cucumberpeeled trimmed and cut into smaller pieces
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salt brine
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10 grams horseradish
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1 Garlic
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30 grams fennel
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Oysters Crème
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75 grams mayonnaisethick
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75 grams curdsor qark available in well-stocked supermarkets
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40 grams oyster waterfrom oysters
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3 grams Salt
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1 teaspoon Tarragonchopped
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1 teaspoon chivesminced
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1 teaspoon shallotfinely chopped
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1/4 juice of fermented grain
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Decorations
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flower cress
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watercress sprigs
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lightweight foam saltwater
Directions
- Mix all the ingredients for oyster cream together and season with fermented grain juice.
- Arrange four plates with a bag full of water and with visible beach sand and shells between the bag and plate.
- Spread the cream on the bag, Arrange oysters, fresh seaweed, cottage cheese and cucumber on top and sprinkle with dried seaweed.
- Decorate with watercress and give the dish a little salt water mix whit jus from the steamed mussels from the Limfjord and finely freshly grated horseradish.
Fermented Cucumber
- Ferment all ingredients in an air-tight container for 5-6 days at 16
- *Remember this should only be eaten with a spoon!!!!!