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Oysters with cucumber, buttermilk and daikon

by Peter Coucquyt
Oysters with cucumber, buttermilk and daikon

Oysters with cucumber, buttermilk and daikon

  • Canapé
  • medium
  • 4
  • 40 minutes, plus setting time

PT40M

 
 

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Ingredients

Metric

Imperial

1
To make the cucumber jus, blitz the chopped cucumber in a blender with the buttermilk and coriander until smooth. Pass through a fine sieve to ensure all lumps are removed
2
For the bergamot gel, mix the juice with the sugar syrup, sodium citrate and agar in a small saucepan and bring to the boil. Remove from the heat and pour into a shallow tray. Transfer to the fridge to chill and set, then blitz with a hand blender until smooth
3
Open the oysters by holding the shells with a cloth (to protect your hands) and inserting a sharp knife into the gap between the shells. Twist the knife blade to open, then carefully cut under the oyster to release it. Rinse the oysters and pat dry
4
Peel the daikon and cut into long, thin slices
5
To serve, wrap each oyster with a strip of the daikon to make a tube. Spoon some of the bergamot juice onto a plate, then add a dot of the cucumber gel and the oyster roll. Top with a dollop of caviar then garnish with micro herbs and a slice of cucumber (if using)
 

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