Steamed oysters on seaweed with salty coffee cocktail

(by glass)

Coffee cocktail:

• 2 parts coffee
• 1 part seawater
• 1 part islay whiskey (smoky)
• 1 part Sea Fennel syrup
• 1/3 part protein
• 1 part crushed ice

Oyster:

• 1 Zeeland Creuses
• 1/8 Cucumber
• 1/4 lime (lime juice)
• 1/4 cup Rock Chives
• 1 pinch ground pepper
• Teaspoon of olive oil
• 1 piece Moai Caviar
• 1 sprig of Sea Fennel

Coffee cocktail:

• Measure all ingredients in a jigger, add all parts together in a shaker and finally the ice cream.
• Shake this well in the cup for 15 seconds.
• Pour this without the ice into a tumbler just below the rim.

Oyster:

• Place the oyster on the big green egg at 210°C until it opens.
• Remove the oyster with an oyster knife and drain the liquid.
• Juice the cucumber in the slow juicer.
• Mix the juice together with the lime juice, the ground pepper and the olive oil to form a dressing.
• Spoon the dressing over the oyster and top with a sprig of Moai Caviar and a sprig of Sea Fennel.
• Serve the shell on the glass with the cocktail.

Recipe: Leonard Elenbaas (BBQ Pitmaster Community) and Eric Miete