Poached Oysters in Milk on a Cauliflower Mousseline Salad

Ingredients

Poached Oyster

  • 1 cup Milk  
  • 1 sprig  Thyme leaf 
  • 1 tsp. Butter 
  • Pinch rock salt and freshly cracked black pepper
  • 4 freshly shucked oysters

Cauliflower Mousseline

  • 150g Cauliflower 
  • 250 ml Milk 
  • 25 g Salted butter 
  • Table salt, pepper and nutmeg

Limon Cress Milk Emulsion

  • 100ml Milk
  • ¼ punnet Limon Cress
  • Egg white 2 each
  • 1 pinch Caster sugar
  • ½ pinch Salt

Fine Limon Tuille

  • 50g Caster sugar
  • 50g Brown sugar
  • ¼ punnet Limon Cress
  • 40g Butter
  • 40g Flour

Salicornia Cress
Scarlet Cress

Poached Oyster
To make milk-poached oyster, pour milk into a pot, bring to a boil and simmer. Add thyme leaf, butter, rock salt and black pepper to the milk mixture. Lightly poach the oyster in it for 1 minute. Garnish with Scarlet Cress  and Salicornia Cress.

Cauliflower Mousseline
Cook simmering until soft, drain and blitz with a hand blender. Pass through a chinois; add a bit of milk and season to taste.

Limon Cress Milk Emulsion
Bring to simmer and infuse the milk with the Limon Cress. Blitz two eggs whites until foamy and add the hot milk slowly while whisking. Skim the emulsion and serve.

Fine Limon Tuille
Mix all the ingredients together. Drop in small spoonfuls onto baking paper and bake in an oven at 180ºC. Serve with a pinch of Maldon salt.

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