Guest Chef recipes

The “R” rule

Category: Starter

Preparation time: 15 minutes & execution time: 10 minutes

Ingredients for 8 pieces:

  1. 8 Oysters
  2. 3 ml Tomato vinegar
  3. 0.5 gr. Tomato flakes
  4. 1 gr. Pickled celery
  5. Microgreens
  6. 3 ml Passion fruit vinegar
  7. 1 gr. Chive
  8. 3 drops Tabasco
  9. 2 gr. Little onions in pink vinegar
  10. 1 gr. Balsamico di Modena pearls
  11. 0.5 gr. Angel hair chili (Asia, China)
  12. 2 ml Aceto balsamico with strawberry (8 years)
  13. 2 gr. Fresh strawberries
  14. 1 ml Mint oil
  15. 2 ml Alba Rosa, pink balsamic vinegar (5 years)
  16. 1 gr. Oyster pepper (Mediterranean, France)
  17. 2 gr. Panco
  18. 2 gr. Kimchi
  19. 1 gr. Yuzu pearls
  20. 2 ml Ponzu sauce
  21. 1 leaf of Dill
  22. 1 gr. Trout eggs
  23. 1 ml Kaffir lime vinegar
  24. 1 gr. Lemon thyme
  25. 1 gr. Salmon eggs
  26. 1 Lime
  27. Crushed ice
  28. Dry ice

Εκτέλεση:

  1. Rinse the oysters to remove the sand.
  2. Open them carefully and clean them.
  3. Cut the gristle and turn their side.
  4. Add the ingredients of each recipe in every oyster:
    • Bloody Mary
      • Tomato vinegar
      • Tomato flakes
      • 3 ml Tomato water
      • Pickled celery
      • Microgreens
    • Passional
      • Passion fruit vinegar
      • Chive
      • Tabasco drops
      • Microgreens
    • Old school
      • Little onions in pink vinegar
      • Aceto balsamico pearls
      • Angel hair chili
      • Microgreens
    • Strawberry field
      • Aceto balsamico with strawberry
      • Fresh strawberry
      • Mint oil
      • Microgreens
    • Alba rossa
      • Alba Rosa, pink balsamic vinegar
      • Oyster pepper
    • Oh mama
      • Panco
      • Kimchi sauce
    • Japan flavour
      • Yuzu pearls
      • Ponzu sauce
      • Dill leaf
      • Trout eggs
    • Sour and salty
      • Kaffir lime
      • Lemon thyme
      • Salmon eggs
  5. Serve the oysters with crashed ice.
  6. Τhe dry ice is optional in the decoration.

Enjoy…
Special credits to Akrovoli restaurant oyster bar for their hospitality.

Chef: Panagiotis Liatopoulos

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