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

Bring something special to the table with this well-loved recipe.

Prep Time
1 d 3 hrs 15 mins
Cook Time
15 mins
Total Time
1 d 4 hrs 10 mins
Servings: 4 servings
Course: Main Course
Cuisine: Spanish

Ingredients

Oysters:
  • no. 1 Sorlut oysters
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 sheet gelatine
Light Escabeche Marinade:
  • 1 bulb garlic
  • 3 medium onions
  • 3 carrots
  • 3 shallots
  • 2 stalks 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 small potatoes washed and peeled
  • 300 grams ham
  • 4 grams garlic
  • 1 small onion peeled and whole
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 shallots 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
  • 1 gram xanthan gum
Alginate Bath:
  • 1 liter water
  • 4 grams alginate
Spicy Apple Foam:
  • 200 grams spicy syrup
  • 400 grams Granny Smith Apple Puree
  • 6.5 grams gelatine
Spicy Syrup:
  • 500 ml water
  • 150 grams sugar
  • 4 peppers fresh
  • 100 ml Txakoli

Instructions

Oysters:
    Cup of Yum
  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.
Finish
  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

Notes