A recipe is taken from the book ‘A cook in town’, by Ludovic Pouzelgues, published by La Martinire.
Preparation: 1:20 a.m.
Cooking : 30 mins
Ingredients for 4 people:
Oyster nuts :
– 8 Brittany oysters n° 1 or n° 0
marinated pineapple slices (make at least the day before):
– 1 small Victoria pineapple
– 50 g of whole-flower honey
– 50 g of rice vinegar
– 25 g caster sugar
– 150 g of water
– 1 small piece of fresh, rather hot red pepper
– 1 pinch of Espelette pepper
Acid swimming :
– 1 carrot
– 1 onion
– 15 g of fresh ginger
– 50 cl of dry white wine
– 5 cl of white wine vinegar
– The zest of 1 untreated orange
– The zest of 1 untreated lemon
– 1 sprig of fresh tarragon
– 1 clove
– 1 anise
– 15 coriander seeds
– 2 g of crushed white pepper
candied shallots :
– 2 shallots
– 10 cl of dry white wine
– 5 cl of white wine vinegar
– 3 turns of pepper mill
Onion petals :
– 2 small bunch onions
– 1 dash of olive oil
– 1/2 lime
– Fine salt
Heirloom Tomato Patchwork :
– 4 medium-sized heirloom tomatoes of different colors (beef heart, pineapple, zebra green, Crime black, etc.)
– pinch of fine salt
– 1 dash of olive oil
Pineapple tomato veil :
– 1 large pineapple tomato
– Olive oil
Black olive and cpres powder :
– 50 g pitted taggiasche olives
– Icing sugar
-25 g of salted cpres
Dressage :
– 2 green zebra tomatoes
– 200 g of semi-salted butter
– Salicornia or fresh algae of your choice
– Olive oil
– Mill pepper
Progress:
Oyster nuts :
Preheat a steam oven to 75°C, place the oysters on a perforated tray and leave them in the oven for 6 minutes. Once they are ajar, finish opening them and collect the chair. Drain them, then barber them to recover the nuts. Reserve them in a little juice.
sea pineapple slices :
Peel the pineapple, cut it into long strips lengthwise using a mandolin or ham slicer, 2 mm thick, taking care to remove the core. Reserve flat on a plate. At the same time, gather all the marinade ingredients in a saucepan. Boil once, cum, pour over the pineapple strips and cover. Leave to cool to room temperature. When ready to use, cut into pieces of approximately 2 cm. Count 1 or 2 per oyster.
Acid swimming :
Peel and thinly slice the carrot, onion and ginger. Combine all the ingredients in a saucepan and cook for 20 minutes over low heat. Allow to cool and infuse until ready to serve.
candied shallots :
Peel the shallots, chop them finely. Combine all the ingredients in a saucepan and let simmer over low heat until the liquid is completely absorbed. Get rid of.
Onion petals :
Clean the onions, cut them into eighths vertically and separate the layers to obtain small petals. Blanch them for 2 minutes in dirty boiling water. They should be crunchy. Refresh them in iced water, drain and reserve. To use, shine with a dash of olive oil and a little lime juice.
Heirloom Tomato Patchwork :
Wash the tomatoes. remove the peduncle. Cut the tomatoes into small cubes of approximately 0.5 cm each. Keep the seeds. Mix delicately with a pinch of salt in a small container, then let it drip through a small strainer at room temperature. Bind with a little olive oil when using.
Pineapple tomato veil :
Wash the tomato and remove the stem. Cut 4 small squares of baking paper. Place a drizzle of olive oil on top. Cut 4 thin slices of tomato using a ham slicer around the circumference and place the slices on the papers. Add a drizzle of olive oil. Reserve at room temperature.
Black olive and cpres powder :
Rinse the olives, drain them well and dry them in a cloth. Sprinkle them with icing sugar, coat them well. Place them on a baking mat. Rinse the capers, drain them and dry them as well. Arrange them next to the olives. Dry everything for several hours in a dry, ventilated oven at 100°C. Once completely dry, chop everything with a knife and mix.
Dressage :
Centrifuge the green zebra tomatoes. Recover acidulous swimming. Filter without crushing. Slightly reduce the juice obtained and emulsify it with the cold semi-salted butter in pieces. Give a shot of Bamix® and refresh with zebra green juice. On a small plate, arrange the 8 oysters with a little juice and place them in a 150°C oven for 1 minute.
On four warm plates, distribute the patchwork of heirloom tomatoes, delicately place 2 oyster nuts on top and top each with a dash of candied shallot and a sliver of sea pineapple. Place the onion petals between. Cover each assembly with a veil of pineapple tomato, a twist of the pepper mill and sprinkle with black and cream olive powder. Decorate with some samphire or fresh seaweed of your choice. Sauce with the hot emulsified nage around the preparation, then drizzle with olive oil.
Several variations for this recipe that I like: you can replace the tomato patchwork with koshihikari rice (see p. 162), the tangy nage with tomato water (see p. 111).
Finally, you will have some sea pineapples left over. This is not a problem. In fact, this preparation keeps very well and goes well with poultry, rice, etc.
