Hearth-Roasted Oysters with Apple Caviar, Cava Foam, and Celery
Get ready... this is an "Advanced" level recipe. It calls for some ingredients that aren't in the everyday pantry as well as some specialty equipment. But, never fear! If you're unable to source either the ingredients or equipment, there are modifications for you (just like on the mat). Impress your friends or surprise your honey with this dish that's packed with lean protein, zinc, and omega-3 fatty acids.
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Get ready... this is an "Advanced" level recipe. It calls for some ingredients that aren't in the everyday pantry as well as some specialty equipment. But, never fear! If you're unable to source either the ingredients or equipment, there are modifications for you (just like on the mat). Impress your friends or surprise your honey with this dish that's packed with lean protein, zinc, and omega-3 fatty acids.
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Ingredients
- 1 handful Apple Wood Chips
- 1 cup Kosher salt (for brine, optional)
- 2 cups Mild Oil
- Oysters *preferably Virginian
- 1 cup Apple Cider
- 1 tsp Agar Agar (see notes)
- 1/4 cup Cava/Champaign (any sparking wine)
- 1 egg white
- 1 stalk Celery sliced very thin, tossed in cider vinegar
Servings:
Instructions
Oysters
- Prepare a smoker on your grill. Soak apple wood chips in water to moisten, then place (without water) in smoker box or old loaf pan.
- Cover with smoking box lid or foil, poking holes in the foil wrapping. If using a gas grill, place on one side and light fire underneath box. If using charcoal, Build fire on one side of grill and place smoker over the fire.
- Combine 1/4 c kosher salt and 2 1/2 cups warm water, whisking to dissolve salt.
- Submerge the oysters in the brine and allow to steep for 10 minutes. **The brining step is optional, but it helps remove impurities from the oysters, as the fresh oysters suck in the saltwater and flush out dirt and grit.
- Remove from brine and shuck the oysters, removing top (flat) shell and loosening the meat from the bottom (cup) shell.
- Place oysters on the grill on the opposite side from the smoker box (unlit side of grill) and close the grill lid.
- Allow to smoke-roast for 5-10 minutes. Oysters should be slightly roasted, but still raw in the middle.
Apple caviar (Spherification method)
- Place 2 cups mild oil in a tall, freezer safe vessel and place in freezer for 30 minutes, or until very cold.
- Combine apple cider and agar in a small pot and whisk to dissolve. Allow to set for 5 minutes. Bring mixture to a simmer and allow to simmer 5 minutes.
- Allow to cool slightly, then transfer to a disposable syringe or caviar maker (available online at modernistpantry.com).
- Drop cider mixture in cold oil, which will form a firm 'pearl' or 'caviar' and then sink to the bottom of the oil.
- Remove caviar from oil, placing into a mesh strainer and gently wash oil from caviar. Can be made ahead of time and held in the fridge.
Apple Caviar (alternate method)
- Combine apple cider and agar agar in a small pot and whisk to dissolve. Allow to set for 5 minutes. Bring mixture to a simmer and allow to simmer 5 minutes
- Allow to cool slightly, and then pour into a heat-safe container. Mixture will set, then can be cut into cubes.
Cava Foam
- Combine sparkling wine and egg white and whisk. Using a handheld frother (or blender), whip mixture until a stiff foam forms. Spoon foam over oysters.
To Serve
- Prepare serving plate by covering it with rock or kosher salt, and arrange oysters on salt (as shown in pic). Place a small amount of cava foam, apple caviar, and celery on each oyster. See below for recipes.
Recipe Notes
*Agar agar is a thickener/stabilizer derived from seaweed, and can be used to make vegetarian-friendly gels. It can be ordered online from modernistpantry.com, or picked up from the bulk department at health food stores (healthy home market, etc)
**This recipe contains both raw oysters and raw eggs, so it may be unsafe to serve to at-risk populations, such as the sick, elderly, or very young.
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