Oysters with cucumber, buttermilk and daikon

4
40 minutes

Ingredients

Cucumber jus

  • 250g of cucumber, roughly chopped
  • 50g of buttermilk
  • 1 pinch of ground coriander

Bergamot gel

  • 110g of bergamots, juice only
  • 50g of sugar syrup
  • 2g of sodium citrate
  • 1.8g of agar agar

To serve

  • 4 oysters
  • 1/4 daikon radish
  • 2 tsp caviar
  • micro herbs, (optional)
  • cucumber, peeled and sliced into rounds (optional)

Method

1
To make the cucumber jus, blitz the chopped cucumber in a blender with the buttermilk and coriander until smooth. Pass through a fine sieve to ensure all lumps are removed
2
For the bergamot gel, mix the juice with the sugar syrup, sodium citrate and agar in a small saucepan and bring to the boil. Remove from the heat and pour into a shallow tray. Transfer to the fridge to chill and set, then blitz with a hand blender until smooth
3
Open the oysters by holding the shells with a cloth (to protect your hands) and inserting a sharp knife into the gap between the shells. Twist the knife blade to open, then carefully cut under the oyster to release it. Rinse the oysters and pat dry
4
Peel the daikon and cut into long, thin slices
5
To serve, wrap each oyster with a strip of the daikon to make a tube. Spoon some of the bergamot juice onto a plate, then add a dot of the cucumber gel and the oyster roll. Top with a dollop of caviar then garnish with micro herbs and a slice of cucumber (if using)