Oyster Leaves


Oyster leaf has an earthy aroma and a watery nature with a briny, earthy, and mineral flavour reminiscent of oysters and other ocean bivalves. The leaves are designed to enhance the visual presentation of a variety of dishes while also adding a rich earthy and mineral flavour.


APPLICATIONS

Oyster leaf is best used fresh as an edible garnish to showcase the green’s briny and earthy flavour. The leaves provide a succulent crispness to dishes for increased textural and visual appeal and are traditionally added at the end of cooking as a finishing element to prevent the leaves from wilting. Oyster leaf can be tossed into salads, layered into sandwiches and wraps, chopped and folded into soft cheeses, dips, and spreads, or floated over soups and curries. The leaves can be placed over tacos and tostadas, piled as a bed for fish or roasted meats, used as a garnish over sushi, or strewn across stir-fries for a fresh pop of flavour. In addition to using the leaf whole, Oyster leaf can be chopped and stuffed into pasta, blended into sorbet to create a cooling, palate-cleansing taste, or combined into salad dressings for an earthy and salty flavour. Oyster leaf pairs well with herbs such as basil, marjoram, mint, dill, and parsley, cheeses including gouda, goat, and ricotta, meats such as poultry, turkey, quail, and fish, alliums such as garlic and shallots, and citrus fruits. The leaves will generally keep 5 to 7 days when stored in the refrigerator in a sealed container.





HALIBUT, CURRY, ROMANESCO, BERGAMOT, OYSTER LEAF


INGREDIENTS

4x120 grams pieces of halibut

1 head romanesco

12 oyster leaves


SAUCE

1 pound halibut bones

1/2 cup vin jaune

2 litre filtered water

300 millilitres

Cream

Salt

lemon

1 ounce Butter


CURRY

50 grams Butter

1 bulb fennel

1/2 medium onion

1 tablespoon curry powder

1 unwaxed lemon zest

200 millilitres Water


BERGAMOT OIL

200 millilitres rapeseed oil bergamot rind


METHOD

Sauce

  1. Cover bones in water and bring to a simmer (30-40 minutes)

  2. Pass of liquid and reduce to a ¼

  3. Add wine and return to a boil

  4. Add cream and reduce by ½

  5. Season with salt and lemon juice

  6. Add butter

  7. Keep hot

Curry

  1. Finely slice fennel and onion.

  2. Melt butter in pan on medium heat.

  3. Add fennel and onion to the pan and sweat off until soft.

  4. Add curry powder, stir for a few minutes on the heat to release aroma of powder.

  5. Add water, bring to the boil.

  6. Stir in lemon zest, simmer for 15 minutes.

  7. Remove from heat and puree in blender, add salt to taste.

  8. Keep in warm place until needed.

Bergamot Oil

  1. Heat rapeseed oil to 80°C in a pan over a gentle heat, add rind.

  2. Remove from heat, cover with cling film and allow to infuse for 30 minutes.

  3. Pass oil into squeeze bottle.

To Serve

  1. Cook romanesco in salted, boiling water until tender (3-4 minutes).

  2. Cook fish in hot pan, skin side down.

  3. Turn over and finish in hot oven (160°C) for 3-4 minutes.

  4. Rest in warm place for 3-4 minutes.

  5. Peel off skin and sprinkle with salt.

  6. Place on hot plate.

  7. Spoon curry on to plate.

  8. Garnish with hot romanesco and oyster leaf.

  9. Drizzle with bergamot oil.

  10. Foam sauce using hand blender and spoon on to fish

  11. Serve.

 

https://www.chefspencil.com/recipe/halibut-curry-romanesco-bergamot-oyster-leaf/




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