Oysters with Cucumber Granita
Appetizers • European
Description
Oysters with cucumber granita
Ingredients
- Fresh Oysters 2 pieces
- Cucumbers 5 lbs
- Shallot 5 oz
- Celery stalk ¼ pieces
- Sugar 5 oz
- Grapeseed Oil 5 fl oz
- Clear Apple Juice 5 fl oz
- Champagne Vinegar 10 fl oz
- Parsley 0 oz
- Chervil 0 oz
- Dill 0 oz
- Mustard Greens 0 oz
- Cinnamon 1 piece
- Bay leaf 4 pieces
- Salt 0 oz
- Xanthan 0 oz
Step-by-Step Guide
Step 1
Peel the cucumbers, removing the skin and seeds, then slice them into thin strips measuring 2–5 cm in length. Dissolve salt in 600 ml of water, pour it over the cucumbers, and let them soak overnight.
Step 2
Wrap the mustard, onion slices, bay leaf, and cinnamon in cheesecloth and place them in a pot with sugar and vinegar (up to 7%). Bring to a boil, then add the drained cucumbers (reserve the brine). Cook until they become transparent (but still remain crunchy), transfer to a sterilized jar, fill to the top with vinegar, seal, and allow to marinate.
Step 3
Puree the cucumbers and brine (1:1), strain through a fine sieve, and place in the freezer. Once it has frozen, stir to create a slushy cucumber granita.
Step 4
Prepare herb oil. Blanch parsley, dill, and chervil for ten seconds, then transfer to ice water. Blend the herbs with oil in a blender. Strain it in the refrigerator through a coffee filter.
Step 5
Prepare the apple sauce. Strain the juice from the green apples through a fine sieve, blend it in a blender with xanthan gum, and strain again.
Step 6
Serve the oysters with celery (both green and white), apple sauce, herb-infused butter, and mustard-cucumber granita.
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