Kusshi oysters
A beautifully executed and delicious dish from award-winning chef, Daniel Boulud. Previously in FOUR's International edition this recipe kusshi oysters in sea water gelée will wow guests at any...
Keywords
- hotels & travel
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Cooking tools:
- Blender
- Whipped cream maker
- Oyster knife
- Fine-mesh sieve
- Cookie cutter
- Deep-fry thermometer
- Kitchen scale
- Silicone baking mat
- Ramekin
- Roasting pan
- Oven
- Stove
- Mixing bowl
- Whisk
- Baking sheet
- Saucepan
- Pot
- Paring knife
- Cutting board
- Colander
- Peeler
- Aluminum foil
- Plastic wrap
- Paper towel
- Airtight container
- Measuring spoon
- Refrigerator
Ingredients
- 8 thin slices seaweed bread
- Olive oil
- Salt
- pepper
- 4 cured lemons, quartered
- 1 lemon
- 200g heavy cream
- 1 large egg
- 1 large egg yolk
- 1 small head fennel
- 10g kombu
- 33g chopped leek, white part only
- 12g chopped celery
- 6g coarse sea salt
- ¼ piece whole lemon omani
- 3g nori sheets
- 16 kusshi oysters
- 2 grams vegetable gelatin (carageenan)
- 3 ripe avocados
- 265g water
- 50g lemon juice
- 2.5ml tabasco sauce
- 3 sheets gelatin
- Canola oil for frying
- 60g vietnamese rice vermicelli
- 2 sheets finely diced nori
- 8 tongues uni (sea urchin), halved
- 80g golden ossetra caviar
- 16 pieces oyster leaves
- 16 yellow celery leaves
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