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
- MAKE THE TOMATO WATER
Blitz the tomatoes with vinegar, sugar, and a pinch of salt. Strain through a fine sieve or cheesecloth until clear.
- MAKE THE GRANITA
Freeze the tomato water in a shallow pan. Every 30–45 minutes, scrape with a fork to form fine crystals.
- MAKE THE BASIL OIL
Blanch basil briefly, chill in ice water, dry, and blend with neutral oil. Strain through cheesecloth or fine sieve.
- 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