Ingredients
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Oysters
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No 1 Sorlut Oysters
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Cucumber Sake
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250 grams cucumber juiceincluding skin
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100 grams Sake
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45 grams Mirin
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30 leaves mint
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20 grams Sugar
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45 grams lime juice
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1 sheet gelatine
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Light Escabeche Marinade
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1 bulb garlic
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3 medium onions
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3 Carrots
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3 shallots
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2 stalks celery
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250 grams manzanilla wine
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250 grams White Wine
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600 grams sherry vinegar
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1.5 litre ham stock
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250 grams Olive Oil
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Thymeas needed
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rosemaryas needed
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Ham Stock
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400 grams Water
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150 grams small potatoeswashed and peeled
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300 grams ham
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4 grams Garlic
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1 small onionpeeled and whole
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Pickled Shallots
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100 grams Apple Cider Vinegar
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70 grams acacia honey
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60 grams mineral water
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2 grams ground black pepper
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2 grams Fresh Thyme
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50 grams sliced shallots
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Sea Pearls
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160 grams oyster water
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25 grams mineral water
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5 grams Lemon Juice
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3 grams sodium gluconate
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0.7 gram silver powder SOSA
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1 gram xanthan gum
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Alginate Bath
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1 litre Water
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4 grams alginate
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Spicy Apple Foam
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200 grams spicy syrup
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400 grams granny smith apple puree
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6.5 grams Gelatine
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Spicy Syrup
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500 grams Water
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150 grams Sugar
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4 fresh peppers
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100 grams Txakoli
Directions
Oysters
- Open the oysters carefully trying not to break them. Place them in a bowl.
- Strain the water from the shell through a sieve.
- Wash oysters in the water.
Cucumber Sake
- Blend the cucumber with the skin, and all other ingredients except the lime juice.
- Combine in a processor and marinate for 15 minutes.
- Strain through a fine sieve.
- Add the lime juice and mix well.
- Season to taste.
- Put in the freezer to freeze, stirring every 5 minutes to maintain a bright green slush.
Light Escabeche Marinade
- Saute the vegetables starting with the garlic in oil over low temperature.
- Once all the vegetables are lightly cooked add the manzanilla wine and white wine and reduce to almost dry.
- Then add the vinegar and boil for 15 minutes to remove the intensity of vinegar until you are left with a nice marinade.
- Then add the ham stock and reduce by half.
Finishing the Marinade
- Once the marinade is ready, pass it through a fine sieve.
- Reserve the vegetables to one side and the marinade broth on another.
- 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.
- Save the rest of the broth to warm the oysters with.
- If necessary add some more broth and xanthan to the creamy mixture.
Ham Stock
- 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
- Combine all the ingredients except the shallots and place on the heat.
- Once hot, add the shallots and let them cook on low heat for 5 minutes.
- Remove from the heat.
- Cover with baking paper and put inside the refrigerator for 12 hours.
Sea Pearls
- Combine sea water, mineral water, lemon juice, gluco silver powder and xanthan.
- Mix well in a processor until completely combined.
- Take the mixture into a syringe and remove the air 3 times.
- Using the syringe drop little drops “pearls” from a height of about 5 cm into the alginate bath.
- Leave in the bath for 1 minute and refresh in cold water, where they will remain for now.
Alginate Bath
- Combine the water with algin and stand at least 2 hours
Spicy Apple Foam
- Heat a pot with the spicy syrup.
- Hydrate the gelatin in cold water.
- Remove the syrup from the heat and add the dissolved gelatin.
- Add the liquid from apples to the mixture and place in a whipping siphon; cream gun.
- Close the siphon and introduce two loads of gas.
- Keep the food inside the refrigerator.
- Make a syrup by heating the water and sugar in a saucepan. Infuse fresh chilies, breaking one of them.
- Once infused drain and add the Txakoli.
- Reserve.
Finish
- Once the oysters are open and clean.
- Warm escabeche to 70 degrees. Remove from heat.
- Add oysters for 45 seconds.
- Plate on the shell.
- Top with escabeche (aprox 70 degrees)
- Add cucumber sake, pickled shallot, apple foam