- 24 oyster
- 2 shallots
- 60g butter
- 100g white wine
- 130g milk
- 130g cream
- 4 ½ sheets gelatine, soaked in ice water and squeezed out
- Seasoning
- Pickle Liquor:
- • 100ml water
- • 50ml white wine vinegar
- • 50ml caster sugar
- • 1 star anise
- Pickled Cucumber:
- • Half cucumber sliced in thin rounds with mandolin
- • 50ml pickle liquor
- Cucumber Juice:
- • 1 cucumber
- • 1 leaf gelatine, softened in iced water
Oyster Panna Cotta
Ingredients
Method
Dice shallots and sweat down in the butter until soft but no colour
Shuck the oysters (steam for 1 min), keeping all the juice.
Pass the juice to ensure no shells get into the mix
Add the white wine to the shallots and reduce by ½
Add the rest of ingredients including the oysters and juice, bring to the boil
As soon as the mix boils put straight into the blender with the gelatine and blend will smooth
Pass through chinois, pour into moulds or bags and chill.
Mix makes 2 square moulds or 35-40 rings @20g each
Pickle Liquor:
Bring all ingredients to the boil, chill.
Pickled Cucumber:
Vacuum the cucumber slices with the pickle liquor tightly, leave for 2 hours.
Empty into a tub and keep on section.
Cucumber Juice:
Peel, half and de seed the cucumber.
Blend until smooth.
Warm a little of the mix to dissolve the gelatine into.
Stir back into the mix and allow to firm a little in the fridge.
To assemble:
1. Slice 1 large scallop thinly into 6 slices
2. Lay them out on a tray, marinate them with a mix of olive oil, lemon juice and sea salt.
3. Allow them to marinate for 5 minutes
4. De mould the oyster panna cotta into the middle of the plate, arrange the scallops and cucumber alternating around
5. Take some brunoise of cucumber and stir it through the cucumber juice, spoon this evenly over the scallops and cucumber ring, making sure not to get any on the panna cotta
6. Spoon a little salmon keta over the cucumber dressing.
7. Garnish the plate with red amaranth and red vein sorrel cresses
8. Spoon a little of the juice around the edge of the scallops and finish the plate with a twist of lime zest before serving.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
