Sometimes i find a photo of a dish in a book or magazine that inspires me and i instantly feel the need to make a version of it – which i admit – always end up in my stomach, but it’s almost if i am more interested in the creative process than the act of eating. Almost! What excites me is the search for a combination where aesthetics and harmony show up in perfect measures for the perfect enjoyment. And as my old friend the Dalai Lama would say to confuse us all: “Perfect enjoyment is to be without enjoyment.”

[sound of stomach growling]

Ok fine. I get it! Geez.. i was trying to be Zen for a bit.

I was flipping through the pages of my favorite magazine Art Culinaire when i came across an absolutely stunning photo of a dish by Gary Danko which match oysters with various kinds of roe. I knew i had to make a version of it. The next day, as a reminder,  i was reading an article that talked about one of Thomas Keller’s most celebrated dishes which plays on the ”oysters and pearls” theme — caviar-topped oysters on a bed of tapioca pearls in sabayon with a vermouth sauce. At this point the thought of it was almost unbearable . Within hours i had to make something. Anything. This thing.

Mildly fruity and sweet with a slightly mineral finish and a rich buttery texture, the Kumamoto is the perfect oyster for beginners and adepts alike. While my favorite way to eat oysters is still straight out of the shell with nothing more than a squeeze of lemon or mignonnette sauce this ‘cream’ of oysters happily breaks the rule and will equally impress with its sophistication and simplicity.

Maybe it’s just because of the lettuce cream, the hints of vermouth and the salmon roe and caviar as supporting cast. Maybe.

• Kumamoto Oysters Cream & Pearls

• serves 2
• 

• • For the oyster cream:

  • 18 Kumamoto oysters, shucked and juices reserved
  • reserved oyster juice
  • 1/2 cup vermouth
  • 1 cup clam juice
  • 1 shallot, minced
  • 1 sprig tarragon
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • salt and pepper

  • For the lettuce cream:

  • 1/2 head Boston lettuce
  • 3/4 heavy cream
  • 1/4 cup water
  • salt

  • For the garnish:

  • Osetra caviar
  • salmon roe
  • chives
  • celery leaves

• • For the oyster cream:

  • Combine the oyster juice, vermouth, clam juice, shallot, and tarragon sprig in a small saucepan and bring to a boil. Reduce the liquid by half. Add the cream and bring to a boil. Reduce until you have a light sauce consistency. Whisk in the butter. Season with salt and pepper to taste. Strain and keep warm.

  • For the lettuce cream:

  • Combine the lettuce, cream and water and bring to a boil. Cook 3 to 4 minutes until the lettuce is tender. Season with salt. Transfer to a blender and puree until smooth. Strain.

  • To finish:

  • Add the Kumamoto oyster to the oyster cream and simmer for 20 seconds.
  • Divide the oysters and cream between 2 bowls.
  • Drizzle with the lettuce cream and garnish with the salmon roe, caviar, chives and celery leaves. Serve immediately.

Tags: Appetizer, Seafood