OYSTERS WITH TOMATO WATER GRANITA & BASIL OIL

OYSTERS WITH TOMATO WATER GRANITA & BASIL OIL

FRESH-SHUCKED OYSTERS WITH A COLD, SAVORY-SWEET-GRANITA - BRIGHT, HERBAL AND CLEAN.

 

INGREDIENTS (for 12 oysters):

  • 12 oysters, shucked
  • 3 ripe tomatoes
  • 1 tsp red wine vinegar
  • Pinch of sugar + salt
  • Basil oil (basil blended with neutral oil)
  • Micro basil or sea beans (optional garnish)

STEPS

  1. MAKE THE TOMATO WATER

    Blitz the tomatoes with vinegar, sugar, and a pinch of salt. Strain through a fine sieve or cheesecloth until clear.

  2. MAKE THE GRANITA

    Freeze the tomato water in a shallow pan. Every 30–45 minutes, scrape with a fork to form fine crystals.

  3. MAKE THE BASIL OIL

    Blanch basil briefly, chill in ice water, dry, and blend with neutral oil. Strain through cheesecloth or fine sieve.

  4. ASSEMBLE

    Spoon a bit of tomato granita onto each oyster. Top with a few drops of basil oil and garnish with microgreens or sea herbs.


By Laurent Dagenais

 

 

 

 


 

 

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