»feine adressen – finest« – Berlin 4 21

36 b | finest gourmet
Label Rouge Salmon/ Oyster/ Seaweed by Stefan Barnhusen
INGREDIENTS FOR 7 SERVINGS
Salmon
350 g Label Rouge salmon
150 g coarse sea salt
150 g brown sugar
Poached oysters
7 Gillardeau oysters
Oyster cream
100 g chicken stock
100 g egg white
25 g Mizkan vinegar
juice of ½ lemon
xanthan water
8 oysters
approx. 1 l vegetable oil
Oyster herb ice cream
260 g yoghurt, 3.5% fat
60 g cream
45 g Yopol
1 g xanthan
4 g Guarzoon
60 g Granny Smiths, peeled and
cored
60 g samphire, blanched and quickly
rinsed; do not drain
18 oyster leaves, cut into strips,
without stalks
a little dill
a little sea salt
splash of green
colouring if desired
Seaweed yoghurt
260 g yoghurt, 3.5% fat
60 g cream
45 g Yopol
1 g xanthan
60 g Granny Smiths, peeled and
cored
60 g samphire, blanched and quickly
a little
a little
rinsed; do not drain
dill
sea salt
splash of green colouring
if desired
Oyster mousse
15 oysters with water
8 EL dashi soy sauce
350 ml oyster tea
12 leaves gelatine
620 g creme fraîche
Oyster pearl coating
1 l oyster dashi
50 g vegetarian gelatine
Garnish
N25 caviar
oyster plant leaves
samphire
PREPARATION
Salmon
Cure the salmon with one part salt and
one part sugar for approximately 30 minutes.
Then smoke the salmon on ice for two
minutes on each side, vacuum seal and cook
in a water bath at 44°C for 15 minutes.
Poached oysters
Steam cook the oysters in their shells at
55°C for one minute. Rinse in iced water,
break open and prepare as usual.
Oyster cream
Break the oysters open and collect the water.
Mix the oyster water with the egg
white and xanthan in a blender
until the mixture is frothy,
add the oyster meat and carry
on mixing. Blend the mixture
with the oil until it is
a firm cream. Finish by straining through a
fine-mesh sieve.
Oyster herb ice cream
Purée all the ingredients finely in a blender,
and pour into Pacojet beakers. Micro purée
at least three times.
Seaweed yoghurt
Finely purée all the ingredients, pour into
Pacojet beakers and micro purée at least
three times.
Oyster mousse
Blend the oysters finely with waster, dashi
soy sauce and oyster tea, add salt and
sugar to taste, then strain through a micro
sieve. Heat some of the mixture and
dissolve the soaked gelatine in it. Add the
rest of the mixture, leave to cool, then fold
in the creme fraîche until the mixture is
smooth. Shape the mousse into balls and
freeze.
Oyster pearl coating
Dissolve the gelatine in cold oyster dashi
and bring to the boil slowly. As soon as the
liquid boils, bring the temperature down to
80°C. Skewer the frozen oyster balls and
dip them carefully in the liquid until a film
of jelly forms around the ball.
Arrange
Arrange the ready-prepared salmon, the
poached oysters, oyster cream, oyster herb
ice cream and oyster mousse together with
the seaweed yoghurt on a plate. Add the
oyster pearl coating and garnish it all with
the N25 caviar, oyster leaves and samphire.
Enjoy!