8 big and flat Oysters, preferably from Zealand

Oyster leaves

Agano cress (leaves)

Brown butter


Potato espuma

500g French La Ratte potatoes, peeled

150g beurre noisette

150ml fresh milk

100ml vegetable stock (optional)

Sel de mer

1 white Spanish onion


Sweet and sour black radish

2-3 back radish – medium sized

1-2 shalotts

2 juniper berries

2 stalks of parsley

100 ml white wine

40g sugar

sel de mer

1 bay leave

1 table spoon smoked oil

Vinegar – season to taste



Potato espuma

Sauté the onion in a little bit of browned butter and make sure it stays transparent. Cook the peeled potatoes in the liquid until soft, then put everything in the Thermomix and blend smoothly with the brown butter. Strain through a fine sieve and pour into a cream siphon. Use one Isi capsule and keep warm in a water bath at 65° C.


Sweet and sour black radish

Cut the black radish on the slicer in 1mm thin slice and marinate in vinaigrette. Cut the remaining radishes as well, but a bit thicker, and cut out 2cm circles with a round scoop. Sauté them in a pot with vegetable stock until soft as butter. Open the oysters, detach and collect the oyster juice and strain through a fine sieve. Poach the purified oysters in their own juice in a small saucepan briefly over low heat.


To serve

Place the potato espuma from the Isi bottle in a deep dish, spread the steamed radishes on it, add the poached oysters and then some brown butte. Cover with the thin and finely marinated radish slices. Garnish the whole dish with the oyster leaves and some agano cress leaves.


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