Special oysters, green apple jam with caviar and salmon eggs

Ingredients

Yield:

2 persons

• Ingredients for the salt base

  • 4 granny smith apples
  • 3gr of ascorbic acid
  • 20gr of vinegar cider
  • 3 gelatin in sheet

• Ingredients for the salt base

  • 200gr. Coarse salt
  • 20gr. of pink peppercorn
  • 30gr. of dried seaweed
  • 30gr of black lentils

• Ingredients for the oysters

  • Special oysters n. 2
  • 10gr. of green apple jam
  • 1gr. of osciètre caviar
  • 2gr. of granny Smith apples julienne
  • 1gr. of chervil
  • 2gr. salmon eggs

Preparation

Difficulty:

Difficult

Total Time:

1 Hour

 

1. Apple Jam preparation

   1. Put the apples in the centrifuge with the ascorbic acid
   2. Boil the obtained juice and decant
   3. Add the vinegar cider, mix the soaked gelatin (3 sheets by 1/2L.)

2. Salt Base preparation

   1. Mix together dried seaweed, add the coarse salt, pink peppercorn, black lentil
   2. Add a bit of water and let sit.

3. Dressing

   1. Open the oysters, prepare them, put them on a plate and ice them with the green apples jam
   2. Make a base with the coarse salt, place a cleaned oyster shell, add the apple jam and leave to set it the fridge
   3. Place the iced oyster, add two caviar points and the apples julienne
   4. Decorate with chervil.