Ingredients
-
8 large Danish oystersfrom the Limfjord
-
20 steamed mussels
-
100 grams fresh sea lettuceUlva lactuca, leaf-shaped green algae
-
10 grams fresh horseradish
-
50 grams fresh salt waterfrom the Limfjord
-
80 grams cottage cheese
-
1 litre dried seaweedpowdered in a coffee grinder
-
Fermented Cucumber
-
1 large cucumberpeeled trimmed and cut into smaller pieces
-
salt brine
-
10 grams horseradish
-
1 Garlic
-
30 grams fennel
-
Oysters Crème
-
75 grams mayonnaisethick
-
75 grams curdsor qark available in well-stocked supermarkets
-
40 grams oyster waterfrom oysters
-
3 grams Salt
-
1 teaspoon Tarragonchopped
-
1 teaspoon chivesminced
-
1 teaspoon shallotfinely chopped
-
1/4 juice of fermented grain
-
Decorations
-
flower cress
-
watercress sprigs
-
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!!!!!
