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Oyster with celery salad and Dutch shrimp, ‘Tom yam’ foam and crispy chicken skin

This dish was created by Tom Lamers, chef of Het Koetshuis and member of the Culinary Team The Netherlands.

This dish consists of:

  • Oyster
  • Salad of celery and Dutch shrimp
  • Crispy chicken skin
  • Tom yam foam

Ingredients

Creuse oyster

Celery
Dutch shrimp
Olive oil
Lemon zest
Salt
Pepper

Salt
chicken skins
Pepper

Salt
5units.itemspeppers
Pepper
100gLemongrass
130ggalangal
130gLime leaf
400gCoconut milk
150gTurmeric
100mlPonzu
100mlSoy sauce
50gFish sauce

Preparation

  1. Open the oyster and loosen the oyster meat.

  1. Cut the celery into nice fine cubes and blanch.
  2. Make a salad with all the ingredients.

  1. Scrape off as much fat as possible from the skins.
  2. Bake the skins between 2 baking trays in an oven at 150°C for 20 minutes.
  3. Let cool and season with pepper and salt.

  1. Sauté all ingredients, except wet ingredients, in a little oil.
  2. Deglaze with coconut milk and add the remaining ingredients.
  3. Let infuse for 24 hours in the refrigerator and strain.
  4. Pour into a siphon with 2 cartridges per 1 liter.