Oyster on its crispy shell

Preparation

1. Open the oyster (size #4) and store it in the refrigerator until ready to use. Reserve any remaining oyster liquid for other preparations.

Oyster Crisp

• 300 g fish stock or dashi
• 70 g flour
• 70 g oat flour
• 25 g cornstarch
• 3 g salt
• 2 g squid ink

Preparation

1. Blend all ingredients except the squid ink with an immersion blender.
2. Reserve one-third of the batter and add the squid ink. Using a squeeze bottle, drizzle the black batter in a zigzag pattern over the white batter.
3. Heat oil to 170°C (338°F).
4. Dip a hot stamp into the batter for 5 seconds, let it dry slightly, and then fry.

Spinach Purée

• 500 g spinach leaves
• 250 g cream

Preparation

1. Blanch spinach leaves in boiling water, then immediately chill in ice water. Drain well.
2. Heat the cream until boiling, then add the spinach leaves and cook for 15 minutes.
3. Blend in a Thermomix, strain, and season with salt.

Lemon Purée

• 250 g lemon peel
• 250 g lemon juice

Preparation

1. Blanch the lemon peels three times, changing the water each time. Then, simmer for 25 minutes.
2. Blend in a Thermomix, strain, and reserve.

Other Ingredients

• Freshly ground black pepper
• Mertensia leaf

Plating

1. Grill the oyster and carefully place it inside the oyster crisp.
2. Cover with the spinach purée, then top with the lemon purée.
3. Finish with freshly ground black pepper and a mertensia leaf.

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