Details
Makes 12 portions
Method
Loosen the oyster from the shell by cutting the attaching mussel & leave in the shell. Reserve any fresh oyster juice for the gel.
Place ginger, lemongrass, tamari soy, ponzu, water & any oyster juice in a stainless steel pot & bring to the boil, reduce the heat & allow to simmer. Reduce the mixture by half, remove from the heat & pass through a fine strainer reserving the liquid only in a bowl. Season with pepper.
Soak the gelatine leaves in cold water to allow to soften, then remove from water, squeeze out any excess water & add to the hot ginger lemongrass ponzu liquid.
Stir the mixture over a bowl of ice to allow to cool, stir constantly until it gels to a thick loose gel consistency.
Spoon over the oysters, finish with salt foam & herb garnish (shiso cress – optional)
Salt Foam Method
In a small sauce pan bring the water & salt up to the boil & then allow to cool to room temperature. Using an immersion stick blender aerate the salt water till small bubbles form. This method will need to be repeated to maintain a supply of foam.
The foam can now be scooped off & served.
Ponzu Sauce Method
In a stainless steel saucepan dissolve the sugar & vinegar, remove from the heat & add all the other ingredients. Allow to cool & transfer to a container, place in a refrigerator & allow to infuse for a few hours. Strain through a fine sieve & store in a container with a lid in the refrigerator.
Chef's Note
Benito flakes, kombu & Tamari can all be found in an Asian food store or in some supermarkets.
About the Chef
The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity. This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The in...
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