For the Oysters
- No 1 Sorlut Oysters (1 per person)
- Open the oysters carefully without breaking them. Place them in a bowl.
- Strain the water from the shell through a sieve.
- Wash oysters in the water.
For the Cucumber Sake
- 250g cucumber juice
- 100g Sake
- 45g Mirin
- 30 mint leaves
- 20g sugar
- 45g lime juice
- 1 sheet gelatine
- 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.
For the Light Escabeche Marinade
- 1 bulb garlic
- 3 medium onions
- 3 carrots
- 3 shallots
- 2 stalks celery
- 250g manzanilla wine
- 250g white wine
- 600g sherry vinegar
- 1.5 litre ham stock
- 250g olive oil
- 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 the vinegar until you are left with a nice marinade.
- Then add the ham stock and reduce by half.
- 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.
- 400g water
- 150g small potatoes
- 300g ham
- 4g garlic
- 1 small onion
- Together in a saucepan add the water, potatoes, diced ham, garlic and onion.
- Cook for 1 hour at low heat, semi covered so as to not evaporate too much.
For the Pickled Shallots
- 100g apple cider vinegar
- 70g acacia honey
- 60g mineral water
- 2g ground black pepper
- 2g fresh thyme
- 50g sliced 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.
For the Sea Pearls
- 160g oyster water
- 25g mineral water
- 5g lemon juice
- 3g sodium gluconate
- 0.7g silver powder SOSA
- 1g xanthan gum
- 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 “pearls” from a height of about 5cm into the alginate bath.
- Leave in the bath for 1 minute and refresh in cold water.
For the Alginate Bath
- 1 litre water
- 4g alginate
- Combine the water with alginate.
- Let stand for at least 2 hours.
For the Spicy Apple Foam
- 200g spicy syrup
- 400g granny smith apple puree
- 6.5g gelatine
- 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.
For the Spicy Syrup
- 500g water
- 150g sugar
- 4 fresh peppers
- 100g Txakoli
- Heat the water and sugar in a saucepan. Infuse with fresh chilies, breaking one of them.
- Once infused drain and add the Txakoli.
- Once the oysters are open and clean, arm escabeche to 70 degrees.
- Remove from heat and add oysters for 45 seconds.
- Plate on the shell.
- Top with escabeche (aprox 70 degrees).
- Add cucumber sake, pickled shallot, apple foam.
Recipe courtesy of Martín Berasategui.