- 24 oysters “Perles Blanches” n°4
- ½ peeled cucumber
- Vinaigrette of rice vinegar en olive oil
- 2 spoons yoghurt
- 625 g water
- 60 g lemon juice
- 20 g wasabi paste
- 6.25 g salt
- 3.5 g agar
- 7 g gelatine
- 120 g watercress
- 90 g water
- 120 g cream
- 3 g gelatine
- Different species of seaweeds
- 100 g rice vinegar
- 35 g saké
- 100 g mirin
- 5 g salt
- Borage cress
Open the oyster and clean if necessary.
Cut the cucumber in very fine slices
Mix water with lemon juice, wasabi paste, salt and agar. Boil. Put the gelatine in the meantime in cold water. Squeeze and add to the hot liquid. Pour this mixture on plates to obtain a fine gel. Cool the gel down and cut into long, small pieces of gel.
Put the gelatine into cold water. Clean the cress and cut into fine pieces. Mix with water. Beat the cream very light and mix with the cress. Add the gelatine. Cool down to settle.
Mix all the ingredients for the marinade. Marinate all the seaweeds for at least 30 minutes in to this marinade. Remove and put on a towel to dry. Put also the slices of cucumber in the marinade for a short time. Add afterwards pepper and salt.
Dress the cucumber on the plates. Add some lines of yoghurt on top of it. Then the oyster and the gel. Add a little bit of the mousse of cress and add the seaweed and borage cress to end with.
Say yes to the cress