Oyster emulsion
- 100g oysters, drained
- 40g oyster juice
- 18g champagne vinegar
- 300g grapeseed oil
- Salt, to taste
Cod skin mock oyster
Ingredients
Cod skin cracker
- 100g cod skins
- 500g vegetable oil (for frying)
Tartare
- 10g reserve pickled shallots
- 5g small capers
- 10g gherkin dice
- Chopped chives, a pinch
Pickled shallot
- Maldon salt
- 1 medium banana shallot
- 50g red wine vinegar
- 50g sugar
- 75g water
To plate
- Reserved oyster emulsion
- Cod cracker
- Vinegar powder
- Gherkin brine
- Caper brine
- Tartare mix
Method
Oyster emulsion
Put the oysters and oyster juice in the base of a vita-prep. Blend on high for 10 seconds until smooth.
Turn down to the lowest speed and stream the oil in as if making a mayonnaise.
Once the oil is incorporated and the emulsion is thick, add the vinegar and salt to taste.
Pass through tamis sieve and put into piping bag with 12mm nozzle. Reserve in fridge.
Cod skin cracker
Scrape skins clean with a heavy knife. Cut into manageable pieces
Cook skins in boiling water for 1 minute. Chill under running water until cold.
Cut into small shell shapes using scissors.
Place on a rack in the dehydrator and dry for four hours or until crisp
Heat vegetable oil to 220 degrees and fry cracker until they puff up (about 10 seconds).
Allow to cool and shape again using scissors. Season with salt.
Hold in dehydrator.
Tartare mix
Mix and reserve.
Pickled shallot
Dice the shallot into a brunoise. Put into a mixing bowl and add 5% Maldon salt. Leave to cure for 10 minutes.
Wash off the salt and reserve.
Put vinegar, sugar and water in a pan and bring to a boil. Pour over shallot dice and leave to pickle for at least 1 day.
To plate
Add tartare mix to the base of the oyster shell.
Cover tartare mix with oyster emulsion to mimic a plump oyster.
Add gherkin and caper brine around the oyster emulsion to represent the oyster juices.
Lightly dust cod skin cracker in vinegar powder and place on top of the oyster shell.
Serve.
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