Kumamoto Oysters “En Pannequet” with Smoked Salmon Sauce from Gabriel Kreuther: The Spirit of Alsace

Name: Kumamoto Oysters “En Pannequet” with Smoked Salmon Sauce from Gabriel Kreuther: The Spirit of Alsace
Ingredients: 12 borage flowers, for serving; 1½ teaspoons balsamic vinegar; 6 ounces (180 ml) apple cider vinegar; 1 tablespoon chopped shallot; 5 tablespoons (40 g) chopped shallot; 1 tablespoon extra-virgin olive oil; 4 sheets silver gelatin, soaked in ice water until softened; 1 cup (250 ml) Champagne; 4 sheets silver gelatin, soaked in ice water until softened (see Note); 1 tablespoon sugar; 2 teaspoons lemon juice; Scant 2 tablespoons grapeseed oil, plus more for serving; 2 cups (500 ml) half-and-half; Freshly ground black pepper; 6 ounces (180 g) smoked salmon, chopped; 1 tablespoon tomato paste; Salt; 1¾ cups (420 ml) extra-dry vermouth; 1 lemon wedge; Pepper; 3 tablespoons (50 g) salmon roe, for serving; 6 white button mushroom caps, peeled and cut into batons; 12 outer, green Bibb lettuce leaves, blanched and pressed dry between paper towels; 12 shucked Kumamoto oysters; 7 ounces (195 g) white parts of leeks, halved lengthwise, then washed and chopped

app.ckbk.com

This used to be a favorite dish for many when I was at the Modern and is an easy way to eat oysters. There’s no shucking or slurping them from their shells here. I thought it’d be elegant to make...

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Ingredients

12 borage flowers, for serving
1½ teaspoons balsamic vinegar
6 ounces (180 ml) apple cider vinegar
1 tablespoon chopped shallot
5 tablespoons (40 g) chopped shallot
1 tablespoon extra-virgin olive oil
4 sheets silver gelatin, soaked in ice water until softened
1 cup (250 ml) Champagne
4 sheets silver gelatin, soaked in ice water until softened (see Note)
1 tablespoon sugar
2 teaspoons lemon juice
Scant 2 tablespoons grapeseed oil, plus more for serving
2 cups (500 ml) half-and-half
Freshly ground black pepper
6 ounces (180 g) smoked salmon, chopped
1 tablespoon tomato paste
Salt
1¾ cups (420 ml) extra-dry vermouth
1 lemon wedge
Pepper
3 tablespoons (50 g) salmon roe, for serving
6 white button mushroom caps, peeled and cut into batons
12 outer, green Bibb lettuce leaves, blanched and pressed dry between paper towels
12 shucked Kumamoto oysters
7 ounces (195 g) white parts of leeks, halved lengthwise, then washed and chopped