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| Kusshi Oysters |
3 fresh oysters, shucked and halved lengthwise
1/3 sprig of dill or fennel fronds
Cucumber Foam
1 kyuri (japanese cucumber), cut into chunks
3 tbsp water
1/2 tbsp plus 1/4 tsp powdered gelatin
2.5 tsp extra virgin olive oil
Salt
Verjus Shallot
1 shallot, peeled and left whole
2/3 cup verjus
1/3 sprig of thyme
For the Cucumber Foam:
- Blend the cucumber with water.
- Strain through a fine mesh strainer and measure out 2/3 cup of cucumber juice.
- Reserve 3 tbsp of the juice and place the remainder in the freezer for 5-7 mins.
- Soak gelatin in 1.5 tbsp of water.
- Heat the reserved cucumber juice and pour over the gelatin.
- Stir to dissolve the gelatin.
- Use a mixer to whisk in the cooled cucumber juice. Mix for 3 mins.
- Gradually whisk in the oil followed by the salt.
- Continue whisking for 30 seconds.
- Pour into a jelly mould and chill for 1 hour or until set.
For the Verjus Shallot:
- Simmer all the ingredients in a covered pan until shallot is tender.
To serve:
- Unmould the foam and place in the center of the serving plate.
- Pour some cooked verjus liquid into the plate.
- Lay the sliced oysters around the foam.
- Slice the whole shallot in half and season with salt, pepper and dill or fennel fronds and place on top of the foam.
(Recipe from here)
