Recipe: Oyster with herb and almond cream
Condividere – Turin
INGREDIENTS
- Green tomato, wild fennel, water, extra virgin olive oil, almonds, salt, almond milk, tomato water.
- Friggitelli peppers, fennel pesto, lemon compote, spinach, shallot, sea lettuce, anchovy colatura, basil, cumin, mint, coriander, star anise, lemongrass.
- Oyster water, oysters, sunflower seed oil, lemon juice, xanthan gum.
- Parsley, garlic, chili pepper.
- Herbs (oyster leaf, salty fingers, amaranth).
INSTRUCTIONS
Blend the green tomatoes, strain the liquid, and let it rest in the refrigerator for 12 hours, then recover the tomato water. Blanch the wild fennel, cool it, and blend with the other ingredients until smooth and homogeneous.
Gently sauté the shallot with spices without browning, add the friggitelli and tomato water, and reduce. Add the almond milk and continue reducing, then infuse with lemongrass. Blend with the remaining ingredients, strain, cool, and finish with the anchovy colatura.
Open the oysters, filter their liquid, and use it to prepare a mayonnaise by emulsifying with oil and lemon juice. Transfer to a siphon and chill rapidly to obtain a light, airy texture.
Prepare a green oil by blending parsley, garlic, and chili, then strain.
Arrange the herb cream on the plate, place the oyster on top, and finish with the green oil, mayonnaise, and fresh herbs.
PAIRING
Few elements, great precision. A dish that relies more on sensitivity than analysis, with vegetal and iodized notes and a creamy texture. Prosecco DOC Extra Dry restores balance: welcoming, clean, and able to give space and depth to the dish.
