Lightly poached native oysters, beetroot purée and horseradish foam

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Adam Simmonds' poached oysters recipe is an involved, restaurant-quality dish which requires you to use a gas canister to make the horseradish foam: only the brave should attempt.

First published in 2015




Oysters and oyster jelly

Beetroot Tuile

  • 10g of Isomalt sugar

Beetroot purée

Horseradish Foam

Pickled Beetroot Slices

To plate


  • Charges
  • Silicon baking mat
  • Micro scales
  • Juicer
  • Syphon


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
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
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
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
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
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
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
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
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
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
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
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
To make the pickled beetroot slices, mix all the ingredients in a pan except the beetroot slices. Bring to a boil
Drop the beetroot slices into the liquid, and simmer for 2 minutes. Remove from the heat, cover with cling film and cool
Lightly poach the oysters in the excess liquor or salty water for 1 minute. Drain
Cut the lychees into wedges
  • 4 lychees, peeled and stoned
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
Scatter the watercress across the plate and serve
First published in 2015

Beneath the surface of Adam Simmond’s dishes is highly original, thoughtful cooking.

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