Pickled Oyster w/ Iced Cucumber, Wine & Spicy Apple Foam

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Pickled Oyster w/ Iced Cucumber, Wine & Spicy Apple Foam

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No 1 Sorlut Oysters
Cucumber Sake
250 grams cucumber juice including skin
100 grams Sake
45 grams Mirin
30 leaves mint
20 grams Sugar
45 grams lime juice
1 sheet gelatine
Light Escabeche Marinade
1 bulb garlic
3 medium onions
3 Carrots
3 shallots
2 stalks celery
250 grams manzanilla wine
250 grams White Wine
600 grams sherry vinegar
1.5 litre ham stock
250 grams Olive Oil
Thyme as needed
rosemary as needed
Ham Stock
400 grams Water
150 grams small potatoes washed and peeled
300 grams ham
4 grams Garlic
1 small onion peeled and whole
Pickled Shallots
100 grams Apple Cider Vinegar
70 grams acacia honey
60 grams mineral water
2 grams ground black pepper
2 grams Fresh Thyme
50 grams sliced shallots
Sea Pearls
160 grams oyster water
25 grams mineral water
5 grams Lemon Juice
3 grams sodium gluconate
0.7 gram silver powder SOSA
1 gram xanthan gum
Alginate Bath
1 litre Water
4 grams alginate
Spicy Apple Foam
200 grams spicy syrup
400 grams granny smith apple puree
6.5 grams Gelatine
Spicy Syrup
500 grams Water
150 grams Sugar
4 fresh peppers
100 grams Txakoli
  • Medium


  • Oysters

  • Cucumber Sake

  • Light Escabeche Marinade

  • Ham Stock

  • Pickled Shallots

  • Sea Pearls

  • Alginate Bath

  • Spicy Apple Foam

  • Spicy Syrup




  1. Open the oysters carefully trying not to break them. Place them in a bowl.
  2. Strain the water from the shell through a sieve.
  3. Wash oysters in the water.

Cucumber Sake

  1. Blend the cucumber with the skin, and all other ingredients except the lime juice.
  2. Combine in a processor and marinate for 15 minutes.
  3. Strain through a fine sieve.
  4. Add the lime juice and mix well.
  5. Season to taste.
  6. Put in the freezer to freeze, stirring every 5 minutes to maintain a bright green slush.

Light Escabeche Marinade

  1. Saute the vegetables starting with the garlic in oil over low temperature.
  2. Once all the vegetables are lightly cooked add the manzanilla wine and white wine and reduce to almost dry.
  3. Then add the vinegar and boil for 15 minutes to remove the intensity of vinegar until you are left with a nice marinade.
  4. Then add the ham stock and reduce by half.

Finishing the Marinade

  1. Once the marinade is ready, pass it through a fine sieve.
  2. Reserve the vegetables to one side and the marinade broth on another.
  3. Take one part of broth/escabeche (about 150 grams) and add it to all the vegetables in a processor and puree until you achieve a fine smooth creamy texture.
  4. Save the rest of the broth to warm the oysters with.
  5. If necessary add some more broth and xanthan to the creamy mixture.

Ham Stock

  1. Together in a saucepan add the water, potatoes, diced ham, garlic and onion and cook for 1 hour at low heat, semi covered so as to not evaporate too much.

Pickled Shallots

  1. Combine all the ingredients except the shallots and place on the heat.
  2. Once hot, add the shallots and let them cook on low heat for 5 minutes.
  3. Remove from the heat.
  4. Cover with baking paper and put inside the refrigerator for 12 hours.

Sea Pearls

  1. Combine  sea water, mineral water, lemon juice, gluco silver powder and xanthan.
  2. Mix well in a processor until completely combined.
  3. Take the mixture into a syringe and remove the air 3 times.
  4. Using the syringe drop little drops “pearls” from a height of about 5 cm into the alginate bath.
  5. Leave in the bath for 1 minute and refresh in cold water, where they will remain for now.

Alginate Bath

  1. Combine the water with algin and stand at least 2 hours

Spicy Apple Foam

  1. Heat a pot with the spicy syrup.
  2. Hydrate the gelatin in cold water.
  3. Remove the syrup from the heat and add the dissolved gelatin.
  4. Add the liquid from apples to the mixture and place in a whipping siphon; cream gun.
  5. Close the siphon and introduce two loads of gas.
  6. Keep the food inside the refrigerator.
  7. Make a syrup by heating the water and sugar in a saucepan. Infuse fresh chilies, breaking one of them.
  8. Once infused drain and add the Txakoli.
  9. Reserve.


  1. Once the oysters are open and clean.
  2. Warm escabeche to 70 degrees. Remove from heat.
  3. Add oysters for 45 seconds.
  4. Plate on the shell.
  5. Top with escabeche (aprox 70 degrees)
  6. Add cucumber sake, pickled shallot, apple foam

Martin Berasategui

The prestige of Martín Berasategui, the Spanish chef with the most Michelin stars in Spain – eight – took off spectacularly in 1993 when, together with his wife, Oneka Arregui, he opened his restaurant in Lasarte- Oria, 7 km from San Sebastian, at the age of 33. His training as a chef, and a large part of his life, are connected with Bodegón Alejandro, a charming eatery in San Sebastian’s old quarter, which earned him his first Michelin star in 1986. “I was born in 1960 at number 4 in the street Calle General Echagüe, between the fishing harbour and the Brecha market”, he explains. “When I was little, I watched the fish arrive in carts pulled by mules from (the districts) Igueldo and Ayete. Eggs, milk, mushrooms and vegetables were sold at the door. My childhood was spent around that market.” Many personal experiences mingle with adolescent memories, including those of the influential figure of his now deceased father, who ran Bodegón Alejandro at the time. “I was named after him, he was honest and generous, and he believed in teamwork, an idea he managed to instil in me.” His recollections are so seared in his mind that when he was presented with the San Sebastian “Tambor de Oro” (Golden Drum) in 2005, the award that has meant the most to him, Martín publicly enthused his gratitude, speaking about his mother, his aunt, and heaping endless praise on his father. Between the ages of 15 and 27, Martín visited France to train and learn. He went without sleep and used his days off time and again to travel to areas in the neighbouring country, sleeping at night on a mattress under the stairs of Bodegón Alejandro. That’s how he came to steep himself in the secrets of haute patisserie and the science of bread making. In Bayonne, he studied alongside Jean Paul Heinard, and in Anglet with André Mandion. In charcuterie, his knowledge was furthered by François Brouchican in the village of Ustaritz, and in cooking by Bernard Lacarrau in the town of Labatut. However, it was above all with 4 Didier Oudil, an extraordinary professional, the top head chef at the glamorous Les Prés D’Eugénie together with Michel Guerard, that he came into contact with haute cuisine. And then with Alain Ducase, at the restaurant Le Louis XV in Monaco. Finally, after overcoming many difficulties, on the 1st of May 1993, he opened the doors of his new restaurant in Lasarte, which is called Martín Berasategui. A risky undertaking which, however, catapulted him to fame. Six months after the opening, he regained the Bodegón Alejandro’s Michelin star. Three years later he received the second, and in 2001 he was awarded the maximum classification by the emblematic guide: three stars. Currently, he manages 15 restaurants in addition to his 3-star Michelin-rated flagship  restaurant, “Restaurante Martin Berasategui”. Among these restaurants are the three starred Lasarte Restaurant at the Monument Hotel in Barcelona and the MB Restaurant located at the Ritz-Carlton Abama in the island of Tenerife, awarded with 2 Michelin stars. Berasategui’s career has been dotted with awards and recognitions of considerable importance such as the Honorary Doctorate degree conferred by the François Rabelais University of Tours (France) in 2013. Within the last recognitions, in April 2014, he is appointed Gentleman of “L’Ordre des Coteaux de Champagne”. So many, in fact, that listing them would be almost impossible. However, he has been extremely grateful for each one, spreading his passion for and knowledge of cuisine via the various media. And to cap it all, he has over twenty publications on the market. Martin Berasategui Photograph by: Jose Luis Lopez de Zubiría  

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