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Oysters with Aperol foam, wakame dip and seaweed chips

Oysters & Champagne is a 'proven good wine and food pairing'. Our wine tip: Cattier Premier Cru Brut.

Ingredients

Zeeuwse creuses
5Cream
4gSoaked sheet gelatin
2Fresh grapefruit juice
Yuzu juice
1Aperol
Sea berries
herring caviar

200gSpinach
0.5shallot, finely chopped
50gwakame
15Cream
0.25Lemongrass

Egg white
Wonton wrappers
Algae powder
Rice balls

Preparation

  1. Heat the Aperol and dissolve the gelatin in it.
  2. Add the cream and grapefruit juice and mix well.
  3. Strain and pour into a siphon.
  4. Charge with two cartridges and chill until use.
  5. Open the oysters and loosen them from the shell.
  6. Pipe some Aperol foam onto the oysters.
  7. 'Pop' the sea buckthorn berries in cold water.
  8. Dip them in the yuzu juice and place on the foam.
  9. Garnish with some herring caviar.

  1. Blanch the spinach and cool it down in ice water.
  2. Squeeze out the moisture thoroughly.
  3. Sauté the shallot and lemongrass in oil, add the wakame and briefly fry.
  4. Deglaze with the cream.
  5. Put this together with the spinach in a blender and blend until smooth.
  6. If desired, season further with salt.

  1. Brush the wonton wrappers with some egg white using a kitchen brush.
  2. Sprinkle some rice balls on top and press down.
  3. Fry this in hot oil.
  4. Drain on kitchen paper and dust with some algae powder using a sieve.
  5. Salt to taste.
  6. Serve the crackers with the wakame cream as a dip.