This is one of my first recipes, and it’s also one that has become a keystone of my house. Though I like oysters, I’ve always felt uncomfortable in front of a platter–and this discomfort was with the water! Delicious but impossible to capture: It runs, it squirts, it splashes, it escapes. And then one day, the idea I’d been looking for came to me: I would give the water a consistency! And so I made the water solid–by turning it into a jelly. Oysters Swimming in Ice was born.
- 27 special no. 3 Prat-Ar-Coum oysters
- 5 gelatine leaves
- 7/8 cup (200 ml) heavy cream
- 1 carrot
- 4 young spinach shoots
- 1 generous pound (500 g) edible seaweed
- Juice of 1 lemon
- Freshly ground pepper
Instructions
Open the oysters, reserving the water they contain in a bowl. Using the tip of a knife, take them out of their shells, and set them aside, being careful not to damage them.
Clean the oysters one by one in a bowl of cold water to remove any pieces of shell and sand, then lay them on a cloth and keep them cold.
Scrape the shells to remove the rest of the nerve, then dry them.
This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
