Oyster

• Paztizz Tops®
• Lupine Cress
• Melissa Cress
• Sweet Pepper
• blazing fast
• dead-nettle blossom
• flat oysters

For the oyster cream:

• 4 oysters
• 100 g of protein
• 100 g yoghurt
• 500 g of vegetable oil
• salt
• cayenne pepper
• lemon juice

For the spinach:

• Spinach
• dashi broth
• soy sauce

For the tosa vinegar jelly:

• 12 dl dashi stock
• 15 cl white soy
• 3 dl rice vinegar
• 3 dl mirin
• 12 leaves of gelatin

Open the oysters and mix the meat with yoghurt and egg whites. Add the other ingredients and make the cream in the blender.

Season with cayenne, salt and lemon juice. Wash the spinach with the stems still on it and blanch briefly. Vacuum the spinach with the dashi and the soy and let it rest for 12 hours.

Bring all the ingredients for the jelly to a boil and dissolve the gelatin in it. Put the jelly cold and beat with the whisk.

Dress the cream in the oyster shell, put some spinach on top and then the oyster. Cover with the jelly and garnish with the cress and spices.

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Restaurant Gut Lärchenhof

Hahnenstraße 1, Pulheim, Duitsland
T 0049/2238 9231016
www.restaurant-gutlaerchenhof.de

Recipe: Torben Schuster:
Source: Culinaire Saisonnier 93 - Summer 2019