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Lightly poached native oysters, beetroot purée and horseradish foam

Lightly poached native oysters, beetroot purée and horseradish foam

PT3H30M

1
To make the beetroot purée, bring the water and juice to the boil and sieve through a muslin cloth. Pour into a clean pan and bring back to the boil
  • 1.5l water
  • 375ml of beetroot juice
2
Add the beetroot and cook rapidly for about an hour or until soft. Skim off any impurities that rise to the surface. Drain
  • 600g of beetroot, peeled and finely sliced
3
Blitz in a blender until smooth. This should then give you 100g of purée for the tuile mix and around 50g for each plate. Chill until needed
4
To make the beetroot tuile, heat the oven to 90˚C. Put the beetroot purée and Isomalt sugar in a pan and place on the stove, warming just enough for the sugar to fully dissolve, stirring continuously
  • 10g of Isomalt sugar
5
Pour onto a silicon baking mat and, using a 24cm/12inch step pallet knife, spread an even thin layer over the surface of the mat. Cook for 45 – 50 minutes or until set
6
Carefully peel the sheet of tuile off the mat and put it on a board. Cut out 6cm x 12cm rectangles and return these to the mat, shiny side down
7
Put back into the oven and continue drying for a further 45 minutes. Once dried break into shards. Store in an airtight container until required
8
To make the horseradish foam, bring the cream and milk up to the boil, whisk in the milk powder and remove from the heat. Add the grated horseradish. Allow to cool. Sieve, taste and season
  • 200ml of whipping cream
  • 100ml of milk
  • 40g of milk powder
  • 21g of fresh horseradish
  • salt
  • pepper
9
Pour into a ½ litre espuma gun, turn upside down, and charge once with an ISI charger. Shake lightly and store in the fridge until required
10
To make the oyster jelly, shuck the oysters, reserving the juices. Chill the oysters until needed. Strain the juice through a fine chinoise to remove any shell and sand
  • 20 oysters
11
Dissolve the agar agar in the water and leave for 15 minutes. Bring to a rapid boil whisking constantly. Remove from the heat
  • 0.5g of agar agar
  • 20ml of water
12
Pour in 50ml of the oyster juice and mix thoroughly. Taste and season with the salt if required. Set over a bowl of iced water to cool quickly. Transfer to a container and chill
  • salt
13
To make the pickled beetroot slices, mix all the ingredients in a pan except the beetroot slices. Bring to a boil
  • 22ml of Cabernet Sauvignon vinegar
  • 195ml of water
  • 4g of sugar
  • 5g of salt
  • 1g of white peppercorns
  • 1g of coriander seeds
  • 1 garlic clove
  • 1g of thyme
  • 1/4 bay leaf
14
Drop the beetroot slices into the liquid, and simmer for 2 minutes. Remove from the heat, cover with cling film and cool
  • 20 baby beetroots, peeled and sliced
15
Lightly poach the oysters in the excess liquor or salty water for 1 minute. Drain
16
Cut the lychees into wedges
  • 4 lychees, peeled and stoned
17
To plate, arrange the oysters, oyster jelly, lychees and pickled beetroot in the middle of a plate. Emit the foam from the gas canister in dots around the plate. Finish with the beetroot tuiles
18
Scatter the watercress across the plate and serve
  • 1 handful of micro watercress leaves

Ingredients

Metric

Imperial

  • Oysters and oyster jelly

  • Beetroot Tuile

    • 10g of Isomalt sugar
  • Beetroot purée

  • Horseradish Foam

  • Pickled Beetroot Slices

  • To plate

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