Ingredients

Cucumber, apple and tobiko salad

50gcucumber brunoise

50gapple brunoise (Granny Smith)

150gtapioca pearls (cooked)

30gtobiko wasabi

100mlpoultry stock, reduced

20mllemon olive oil

10ggarden cress

5goyster leaves, finely chopped

2glemon juice

3gHimalayan salt

 

Crème-fraiche-wasabi nitrogen pearls

100gcrème fraiche

50gapple juice (Granny Smith)

7gwasabi paste

1 leafgelatine

 

Apple-juice nitrogen pearls

150gapple juice (Granny Smith with peel and a little leaf parsley)

1 leafgelatine

 

Lime-oil marinade

150mlpoultry stock, reduced to 100 ml

60mllemon olive oil

2glemon juice

Sushi vinegar, to taste

 

To garnish

6oysters No. 1

4tbsptobiko wasabi

1 mini cucumber, in slices, marinated

2tbsp red funori algae, soaked in water

Garden cress

Borage cress

Oyster leaf, cut into triangles

Maldon sea salt

 

Method

Cucumber, apple and tobiko salad

Mix all ingredients together and allow to stand for at least one hour.

 

Crème-fraiche-wasabi nitrogen pearls

Mix all ingredients together at a lukewarm temperature, pour into a piping bottle and drip into liquid nitrogen.Toss the pearls in silver powder and use to decorate the finished dish.

 

Apple-juice nitrogen pearls

Mix all ingredients together at a lukewarm temperature, pour into a piping bottle and drip into liquid nitrogen.

 

Lime-oil marinade

Mix the lemon olive oil into the reduced poultry stock with a spoon (not with a whisk, so that it stays clear).Season the marinade with lemon juice.

 

Find out more about the culinary career of Chef Nieder