Wonderful sailor

Félix Robert | 1/2/23

serves 4

Preparation time: 40 min

Cooking time: 45 min

4 meaty oysters n° 1 or 2
20 cl liquid cream
25 g salted sea lettuce
15 cl mineral water
1 lemon
50 g Thai long rice
150 g diced samphire
80 g butter
4 stalks celery
1 sheet gelatin
100% dark chocolate
Juice of 1 lemon
Sawdust
Frying oil

1 - Overcooked rice: cook rice in water (3 parts water to 1 part rice) until overcooked and water is absorbed.

2 - Smoked cream: pour 5 cl of cream into a flat container and place in a switched-off oven. Burn the sawdust, place in the oven and leave to smoke with the door closed for 20 min.

3 - Seaweed: mix the sea lettuce with the mineral water, then strain through a sieve, recovering the juice and fiber. Beat the juice with butter and lemon juice.

4 - Seaweed rice potato chips: mix the overcooked rice with the sea lettuce fiber. Roll into ovals and bake at 100°C (th. 3-4) until crisp. When ready to serve, fry the chips at 190°C.

5 - Marine mousse: open the oysters and lightly poach them in their own juices. Recover 7.5 cl of oyster juice and mix with the smoked cream, then add 2.5 cl of oyster juice and the gelatin leaf. Heat slightly and add lemon juice. Place in a siphon in the fridge.

6 - Celery cream: reduce the remaining cream by a third and blend with the celery leaves. Season and set aside.

7 - Presentation: place a poached oyster on the plate. Pour over the marine mousse and sprinkle with fine chocolate shavings. Place the samphire in the bottom of the cleaned shell. Pour in the buttery, emulsified jus. Dot the seaweed chips with cream of celery. Place herbs or white flowers on the dots and close with the chips. Serve the plate and shell at the same time.

Read Gault&Millau's review of Arborescence

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