Jellied oyster with honeydew, avocado, jellied samphire and watercress, and cucumber soda

Jellied oyster with honeydew, avocado, jellied samphire and watercress, and cucumber soda

By
From
Marque
Serves
10
Photographer
Stuart Scott

The dish consists of cos lettuce, samphire, watercress and oysters that have been coated in a flavourful jelly, in order to alter and enhance their texture and flavour. The honeydew is compressed to intensify its flavour and make its texture denser and meatier. The cucumber soda sauces the dish.

Ingredients

Method

  1. To make the cucumber soda, use a juicer to juice 3 large continental cucumbers with their skin on to yield 500 millilitres cucumber juice. Season the juice lightly with Murray River pink salt and sugar to taste.
  2. Line two baking trays with baking paper. Remove the outer leaves from 4 heads of baby cos lettuce and discard. Separate all the inner leaves and cut them in half down the core, then wash well. Pick 300 grams samphire and 1 bunch watercress into sprigs and wash well.
  3. Add 1 gram Kappa (Texturas) to 500 millilitres pickling stock and bring to the boil, whisking continuously. Dip the samphire, watercress and cos into the hot jelly mixture piece by piece. The jelly will set almost immediately as it cools. Sometimes the pieces will require a second dip. Lay on the baking trays until required.
  4. Add 1 gram Kappa (Texturas) to 500 millilitres liquorice water and bring to the boil, whisking continuously. Thread 10 oysters onto individual skewers and dip each oyster into the hot jelly mixture. Stick the skewer ends into a piece of Styrofoam until the jelly sets, then lay the oysters on the prepared baking trays, without allowing them to touch each other.
  5. Just prior to serving, prepare the remaining garnishes. Cut ½ honeydew melon into 1 centimetre cubes and seal in a sous-vide bag. Compress with moderate pressure. Cut 2 avocados into small wedges. Cut the ends from 5 finger limes and squeeze out the fruit cells, removing any pips with a small knife. Remove the honeydew from the bag.
  6. To serve, place one oyster on each plate, top with a little jellied samphire, watercress and cos and season with Murray River pink salt. Add a few dots of dill oil (see herb oil), the finger limes, avocado and honeydew. Serve the cucumber soda from a small jug at the table.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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