Oyster, carrot

• caper powder
• Oyster Leaves
• Zeeland flat oysters

For the dried carrot and granita:

• 2 large winter carrots
• 350 g shallot
• 50 g of ginger
• 450 g of white wine
• 5 pcs bay leaf
• 5 l freshly squeezed carrot juice
• 10 g orange zest

Cut the oyster meat into 1 cm cubes and reserve them at 2°C. Steam the winter carrots in the oven at 100°C and cut 2 cm slices when they have cooled.

Dry them at 65°C for 6-8 hours, seal them with some granita liquid to dehydrate. For the granita, chop the ginger and shallot and sauté with a small amount of oil.

Cook without colours, deglaze with the white wine and add the bay leaves. Reduce the moisture, add 3 litres of carrot juice, reduce by half and add the remaining juice.

Infuse for 30 minutes, pass through a sieve and make a granita. Serve the ice-cold cubes of oyster on a small plate.

Make small cubes of the dehydrated carrot and spoon on the oyster with the caper powder. Spoon the granita over the oyster and cover with Oyster Leaves.

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Restaurant 101 Gowrie

Govert Flinckstraat 326HS
1073 CJ Amsterdam
www.101gowrie.com

Recipe: Alex Haupt
Source: Culinaire Saisonnier 94 - Fall 2019