Oyster Amuse-Bouche
An oyster amuse-bouche served with apple mignonette, champagne gelee, horseradish cream and foam. It is simple, yet packed with a ton of flavor.
Ingredients
Champagne Gelee
- 100 ml Champagne or sparkling wine
- 1 Leaf Gelatin
- 10 g Sugar
Oysters
- 4 Oysters
- Sparkling water
- 200 ml Champagne
Apple Mignonette
- 50 ml Champagne vinegar
- 1 ea Granny Smith apple, brunoise
- 10 ea Pepper corns, crushed (Mignonette)
Horseradish Cream
- 10 g Horseradish
- 50 g Crème fraiche
- 1 pinch Xanthan Gum
- T.T. Sherry Vinegar
Horseradish Foam
- vegetable oil
- 1 ea Shallot, sliced
- 1 clove Garlic, sliced
- 10 g Horseradish
- Oyster Juice
- 100 ml Milk
- 1 Pinch Soy Lecithin
Instructions
Champagne Gelee
- Soak a leaf of gelatin in ice water. In pot bring champagne and sugar to a simmer. Once the gelatin is soft (about 3 minutes), squeeze out the water and add the gelatin to the champagne mixture. Pour off into a container, and cool in the fridge, about a hour.
Oysters (Shuck)
- Fold a towel in thirds and fold over the oyster in the towel with hinge sticking out. Folding the towel is to protect your hand. Gently wiggle your oyster knife in the hinge, being careful not push too hard and puncher the oyster. Pop open the shell. Run the oyster knife down the shell of the oyster, then remove the top shell.
Apple Mignonette
- Peel and brunoise the granny smith apple. In a mortar and pestle, crush the pepper corns, this is known as mignonette. Alternatively, you can use the bottom if a sauté pan and a cutting board to crush the pepper corns. Mix the apple, mignonette pepper, champagne vinegar and a pinch of salt. Set off to the side.
Horseradish Cream
- Blend together the cream, grated horseradish with a splash of sherry vinegar and a pinch of salt. Then pass though a sieve.
Horseradish Foam
- Add just enough vegetable oil to cover the bottom of a pot. Heat on medium heat, and sweat the shallot and garlic with a small pinch of salt. Add in the horseradish with a small pinch of salt with the milk and oyster liquor. Simmer for five minutes, then strain. Add a small pinch of soy lecithin and blend with a stick blender.
Poaching Oysters
- Bring the champagne to just under a simmer and add in your oyster. Poach for thirty seconds, just until warm.
