Chef Rens's seared La Zélandaise oyster
Ingredients
Kiwi gel
- 1 liter kiwi puree boillon
- 13 gram agar agar
- 50 gram sugar
- 5 gram salt
Smoked vinaigrette
- 1/2 shallot
- 50 ml raspberry vinegar
- 100 ml smoked olive oil
Finish
- 12 oysters
- 1 cauliflower floret
- 1 kiwi
- cress
- wasabi crunch
- fried onions
Instructions
Kiwi gel
- Bring the kiwi puree to the boil with the sugar and salt
- When the mixture is boiling, add agar agar. Boil this during 1 minute.
- Pour the mixture in a container. Leave to cool completely and then move to the fridge. Leave it to fully set.
- When the mixture has fully set, blend it smooth in a blender. This is done to remove any granules, resulting in a smooth and glossy gel.
Smoked vinaigrette
- Finely chop the shallot.
- Mix the raspberry vinegar and olive oil. Add the shallot. Mix well and set aside for later.
Finish
- Open the oyster. Remove it from the shell. Place it on a platter. Carefully torch it with a gas burner. Be careful not to make them too dark
- After torching, place them on a piece of kitchen paper to drain a bit.
- Now, place the oysters on a plate. I have gone with 4 per person. Be creative with the presentation
- Place little dots of the kiwi gel here and there. Add the vinaigrette with plenty of shallots.
- Grate raw cauliflower over the entire dish. Finish the dish with microgreens and edible flowers. Also, add fresh kiwi in small cubes. Top it off with a wasabi crunch and fried onions.