Pickled Oyster w/ Iced Cucumber, Wine & Spicy Apple Foam
User Reviews
4.9
141 reviews
Excellent
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Prep Time
1 d 3 hrs 15 mins
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Cook Time
55 mins
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Total Time
1 d 4 hrs 10 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Spanish
Pickled Oyster w/ Iced Cucumber, Wine & Spicy Apple Foam
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This recipe presents a complex appetizer combining pickled Sorlut oysters with an iced cucumber sake, a light escabeche marinade, pickled shallots, sea pearls made from oyster water, and a spicy apple foam. It integrates fresh seafood with vibrant acidic and spicy flavors and creative modernist textures.
Description
The dish begins by carefully opening oysters and washing them in their own strained water. The cucumber sake is a blend of cucumber juice, sake, mirin, mint, sugar, lime juice, and gelatin, processed into a bright green slushy consistency with intermittent stirring to maintain texture. The escabeche marinade involves sautéing assorted vegetables and reducing white wines and sherry vinegar with ham stock to create a flavorful, mildly acidic marinade to pair with the oysters.
Additional elements include pickled shallots in apple cider vinegar and acacia honey, along with sea pearls composed from oyster water stabilized with xanthan gum and sodium gluconate and a silver powder garnish, employing molecular gastronomy techniques. The spicy apple foam combines spicy syrup with apple purée and gelatin for a frothy finishing touch.
This dish balances the briny freshness of oysters with sweet, sour, and spicy components, layered with unique textures from the foam and pearls. It requires careful preparation and assembly to highlight each element’s flavor and maintain the oyster’s delicate nature.
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Ingredients
Oysters:
- Sorlut oysters no. 1 grade
Cucumber Sake:
- 250 ml cucumber juice including skin
- 100 ml sake
- 45 ml mirin
- 30 leaves mint
- 20 grams sugar
- 45 ml lime juice
- 1 gelatine sheet form
Light Escabeche Marinade:
- 1 garlic bulb
- 3 onion medium
- 3 carrot
- 3 shallot
- 2 talks celery
- 250 ml manzanilla wine
- 250 ml white wine
- 600 ml sherry vinegar
- 1 ½ liter ham stock
- 250 ml olive oil
- thyme as needed
- rosemary as needed
Ham Stock:
- 400 ml water
- 150 grams potato washed and peeled, small
- 300 grams ham
- 4 grams garlic
- 1 onion peeled and whole, small
Pickled Shallots:
- 100 ml apple cider vinegar
- 70 grams acacia honey
- 60 ml mineral water
- 2 grams black pepper ground
- 2 grams thyme fresh
- 50 grams shallot sliced
Sea Pearls:
- 160 ml oyster water
- 25 ml mineral water
- 5 ml lemon juice
- 3 grams sodium gluconate
- 0.7 gram silver powder SOSA brand
- 1 gram xanthan gum
Alginate Bath:
- 1 liter water
- 4 grams alginate
Spicy Apple Foam:
- 200 grams spicy syrup
- 400 grams apple purée Granny Smith variety
- 6.5 grams gelatine
Spicy Syrup:
- 500 ml water
- 150 grams sugar
- 4 pepper fresh
- 100 ml Txakoli wine
Instructions
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
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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