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Foodxperience

Oyster in dashi jelly

Oyster in dashi jelly with a tom kha kai sauce and a chive oil.

We challenged our culinary team of FoodXperience chefs and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

15units.itemsOysters
150gGrape seed oil
Lime
1units.itemssilicone oyster mold
smoked salt

100gDashi
1.8gIota
400gWater

2units.itemsbunches of chives
500mlGrape seed oil

1units.itemsLemongrass
1units.itemsShallot
2units.itemsLime
300gCoconut milk
30gTom kha kai

Chives
plate
1units.itemsoyster shell

Preparation

  1. Open the oysters and place them in a measuring cup.
  2. Add the oil and blend to a mayonnaise-like thickness.
  3. Grate lime zest over it and add smoked salt to taste.
  4. Pour the mixture into the oyster mold and place in the freezer.

  1. Mix the dashi with the water and add the iota.
  2. Stir well and the jelly is ready for use.

  1. Blanch the chives and cool in ice water.
  2. Heat the oil in the thermoblender to 70°C.
  3. Add the chives and blend for 5 minutes until smooth.
  4. Place the oil in the refrigerator for about 24 hours.
  5. Strain the oil through a sieve and it is ready for use.

  1. Finely chop the shallot.
  2. Sauté the lemongrass together with the chopped shallot in the pan.
  3. Add the Tom kha kai paste and heat briefly.
  4. Deglaze with the sushi vinegar and add coconut milk.
  5. Let infuse for about 10 minutes and strain through a sieve.

  1. Heat the dashi jelly and pour it into the oyster shell.
  2. Remove the 'oyster' from the mold and place it in the jelly (let it thaw).
  3. Finish with the tom kha kai sauce, chive oil, and garnish with finely chopped chives.