New Zealand Pacific Oysters with ginger & lemongrass ponzu gel & salt foam

New Zealand Pacific Oysters with ginger & lemongrass ponzu gel & salt foam

Makes 12 portions

Ingredients

24 New Zealand Pacific Oysters - half shell

Ingredients - Ginger & Lemongrass Ponzu Gel

125gms (4.4oz) Fresh Ginger Root – peeled, chopped
3 stalks Lemongrass Root – bottom 1/3 only, bruised
20mls Tamari Soy Sauce (wheat free)
130mls Ponzu Sauce – see recipe
250mls Water
2 leaves Gelatin
to taste Fresh Ground White Pepper

Ingredients - Salt Foam

2 teaspoons Salt
200mls Water

Ingredients - Ponzu Sauce

160mls Soy Sauce
1 Fresh squeezed Lemon - Juice plus zest
1 Fresh squeezed Orange - Juice
180mls Rice wine vinegar
60gms (2oz) Sugar
2 teaspoons Benito Flakes (see Chef's note)
30gms (1oz) Kombu (see Chef's note)

Method

Method - Salt Foam

Method - Ponzu Sauce

Chef's Note:
Prosciutto can be substituted with quality belly bacon or even ham. Poaching maintains the moisture & plumps the oyster up slightly – the crumble is a tasty colorful option that also offers texture.
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