Ingredients
- 6 oysters – shucked – reserved liquid
- 1 tablespoon yuzu juice
- 1 tablespoon lecithin
- 1 tablespoon powdered sugar
- 1 tablespoon Salt
- 1/2 teaspoon red ginger chopped
- 1/2 ounce ponzu sauce
- 1/2 ounce Chives, thinly sliced
- 1/2 ounce lemon zest
- 1/2 ounce micro shiso
- 6 ounce mountain peach slices
Cucumber Gelée
- 6 oysters – shucked – reserved liquid
- 1 tablespoon yuzu juice
- 1 tablespoon lecithin
- 1 tablespoon powdered sugar
- 1 tablespoon Salt
- 1/2 teaspoon red ginger chopped
- 1/2 ounce ponzu sauce
- 1/2 ounce Chives, thinly sliced
- 1/2 ounce lemon zest
- 1/2 ounce micro shiso
- 6 ounce mountain peach slices
- 700 gram cucumber juice, strained
- 700 gram Salt
- 700 gram Pepper
- 700 gram Tabasco
- 700 gram Lemon Juice
- 10 gram agar agar
Preparation
Baking Directions:
To make the OystersShuck oysters.
Place on crushed ice in the half shell.
Combine Yuzu juice and lecithin.
Using a hand blender froth liquid to develop a foam.
Season oysters with ponzu, red ginger, lemon zest, micro shiso, cucumber gelée and yuzu air.
Serve with mountain peaches segment.
To make the Cucumber GeléeCombine 1/3 of the cucumber juice, salt, Tabasco, lemon juice and agar agar.
Bring liquid to a boil.
Add back to remaining cucumber juice.
Set in shallow pan over night in refrigerator.
