Gillian Hirst

Oysters with seasame akame salad and soy jelly

Serves 6

Ingredients

Oysters
12 oysters, shucked and cleaned of grit but not rinsed
40 gms of sesame wakame salad
12 teaspoons of soy jelly (recipe follows)
3 teaspoons of Tobikko golden (golden flying fish roe)
Sel Marin (French salt with dried algae)

Soy Jelly

1 cup dashi (recipe follows)
1 teaspoon of soy sauce
1 sheet gelatine

Method

Warm dashi to blood temperature, add soy and gelatine.

Stir until dissolved then pour in to a mould to set

Dashi

3 cups of water
9cm square piece of dried kelp (konbu)
1 handful of dried bonito flakes (katsuo bushi)

Method

Cut dried kelp in half and soak in measured water for 10-15 minutes.

Place in a saucepan and heat until the water begins to boil.

Remove the kelp as soon as the water begins to boil.

Add a dash of water then the bonito flakes

Cook for one more minute, uncovered, then remove from heat

Give the bonito 5 minutes to settle to the bottom of the sauce pan, then strain, through muslin

To Serve

Remove oysters from their shells and set aside.

If serving this canape in the shell replace the dessert spoon with the shell

Divide the seaweed salad between 12 dessert spoons.

Place a teaspoon of soy jelly on top of the seaweed, then an oyster.

Sprinkle with a touch of Sel Marin and top with 1/4 teaspoon of Tobikko golden.

Serve immediately.