Pine Smoked Oyster with Oyster Ice Cream and Pineau des Charente Emulsion - Chef Recipe by Victor Emmanuel

Ingredients

Seaweed tartare and ginger:

200 g fresh seaweed
1 piece shallot brunoise
1 tsp chopped ginger
1/2 lime brunoise
1/2 lime jus
1/4 cisele chives
10 g capers
1/2 tsp chopped garlic
1 Tbs chopped parsley
50 g olive oil
Sea salt timut pepper

Oyster ice cream with pacojet
250 g onion cooked with butter and cognac
1L milk
320 g egg yolk
300 g thickened cream
40 g sugar
50 g glucose
12 oysters
Sea salt

Sable charcoal oyster shell:

200 g flour
1.5 g natural charcoal
100 g butter
20 g almond powder
60 g cold water
Salt

Emulsion pineau des Charente and oyster:

5 oysters and oyster water
200 g thickened cream
Lemon zest
Salt and pepper
10 g pineau des Charente

Smoked oysters:

2 oysters per plate
Dry pine

Red onion pickles:

3 red onions
500 g Shiragiku vinegar
500 g water
40 g salt
200 g sugar

Method

Seaweed tartare and ginger:

Rinse the seaweed to take out all the salt inside, cut it fine and add all the ingredients.

Oyster ice cream with Pacojet:

Cook the onion with salt and butter very slowly and flambée at the end with pineau des Charente, cut in with the blender to make a purée.

Add the milk and boil it to make a creme Anglaise with the sugar, glucose and egg yolk, add oyster and salt. Blend again and put in the in bowl for Pacojet.

Sable charcoal oyster shell:

Cut the dough like a rectangle, put aluminum on the oyster shells, cut the dough inside the oyster shells. Bake at 180 C for 10 minutes.

Emulsion pineau des Charente and oyster:

Blend the oysters, chinois and hot cream with pineau des Charente and seasoning.

Smoked oysters:

Open and take out the oysters of the shells, keep the second water of the oyster for the emulsion, rinse and make sure you don't have any shells on.

Burn the pine in a tray and put the oysters open in a tray on the top of this one , close it and wait 5 minutes until the oysters are smoked.

Red onion pickles:

Mix the vinegar, water, salt, sugar and salt. Mince the red onion and mix all together. Wait 48 hours minimum.

Recipe provided by Mount Paul Lounge