PEARL OYSTER TARTARE

IngredIents

oyster crema

• 12 oysters (meat and juice)

• 20g fennel, chopped

• 10g celery stalk, white part only, finely

diced

• 10g white spring onion, white part only,

finely diced

• 5g garlic

• 10g neutral oil

• 400ml milk

• 100ml cream

• 6g agar agar powder

pineapple vinegar

• 1kg pineapple, sliced • 1kg water

• 120g sugar

Finger lime vinaigrette

• 90g finger lime (the pearl only, without

skin)

• 58g pineapple vinegar

• 12g mustard oil

• 24g rice vinegar

• 3g sugar

• 3g salt

• 22g pomace oil

• 1g orange zest

• 8g pineapple fresh

Method

oyster crema

1. Sweat celery, spring onion, garlic and fennel with oil. Add milk and bring almost to the boil.

2. Remove from heat, add oyster meat, and leave to steep for 20 minutes. Depending on the flavour, you may need to blend in the oyster, either way, when finished, strain the milk and throw away the solids. 3. Pour the flavoured milk and cream into another pot with agar agar and heat to 90C while whisking for one minute. 4. Allow the milk to cool and add the oyster juice. Leave to set in the fridge and blend until smooth.

pineapple vinegar

1. Put the sliced pineapple in fermentation

crocks and put a weight on it.

2. Cover with sugar water (water blended with sugar until dissolved) and leave in crock for two months, then strain.

Finger lime vinaigrette

1. Mix all ingredients with a whisk.

to assemble

1. Mix pearl oyster meat with a small amount of pineapple vinegar and oyster crema, chopped palm heart, salt and white pepper. 2. Put 1.5tbsp oyster mixture in an oyster shell, then dress with finger lime vinaigrette and garnish with micro herbs and flowers.

3. Plating is where you can get creative. Channel your own artistic flair and be adventurous.