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Oyster with Cucumber Vinaigrette and Zallotti Blossom
Recipe: Eric Miete (chef and co-owner of Smart Food Book and Cutting Edge Smart Hospitality Management )
The simplicity of Japanese cuisine is at its best here. These ingredients give an Asian twist to an average product like the oyster. Adding the smoked vinegar makes it look like the oyster was smoked on a kamado, but the flavor and cooking come purely from the vinegar. This creates a fantastic summer dish.
Recipe
4 people
10 minutes
Ingredients
- 100 grams of cucumber juice
- 50 grams of smoked vinegar
- 50 grams of negi oil
- 4 oysters
- 1 fresh wasabi leaf
- Zallotti Blossom (Koppert Cress)
Preparation
Oyster
- Poke the oysters open and clear of any grit and refrigerate until use
Cucumber vinaigrette
- Mix the cucumber juice, smoked vinegar and negi oil and refrigerate until use.
Wasabi leaf
- Blanch the wasabi leaf for 3 seconds and immediately place on ice water.
- Cut out the leaf with a small sampler and put the wasabi leaf in cold place until use.