This elegant starter is another gem from Chef Eric Frechon’s menu at Epicure. The blackened leaks create a delicate sheath within which the oysters are cooked in savoury seaweed butter. Where would we be without the creative joys of three Michelin starred cuisine?
Here’s how it’s made…
24 ‘Perle Blanche’ no. 2 oysters
4 slices rye bread
100g seaweed butter
2 yellow onions
40ml oyster juice
30 ml lemon juice
12ml Xérès vinegar
8 ‘Perle Blanche’ no. 2 oysters
20g shallots thinly sliced
24g lemon ‘brunoise’
40g melted seaweed butter
60ml oyster vinaigrette
13 chive stalks, chopped
Rye bread croutons
Blazed onion powder
Cut leeks, retaining the roots and wash thoroughly. Wrap the roots in baking foil and bake under a salamander grill (or on the grill setting of the oven) until they begin to turn black and the inner flesh is cooked. Remove from grill and allow to cool. Cut the white part of the leeks into 2cm rounds and set aside.
Whisk all ingredients together, cover and place in the refrigerator to cool. Toast the sliced rye bread and beak into croutons.
Peel onions and cut into small silvers 2cm thick. Place on baking foil and blaze on both sides under the grill. Set aside to sweat dry.
Once completely dry, blend in a mixer to achieve a powder consistency.
Presentation and plating
In a blackened leek leaf, place four oysters and top with four white leek rounds. Cover each with seaweed butter. Cook at 180˚ for 2 minutes.
Mix oyster vinaigrette with the garnish and dress each leek. Finish with toasted rye croutons.
Decorate with a sprinkling of onion powder and serve.