These creamed oysters flowers are served as a picture complete with oyster foam clouds and saffron aïoli sun.
½ small red cabbage
For the cured sea trout, season the sea trout fillets with the salt, sugar, spices and beetroot.
Vacuum pack the trout and leave to cure in the fridge for at least 1½ hours.
For the Tabasco caviar, mix the agar agar with the Tabasco and bring to the boil in a small saucepan.
Remove from the heat, draw the mixture into a syringe with a 2-3mm nozzle and drop it into a measuring jug filled with chilled vegetable oil. Let the droplets fall, then drain under warm water and reserve until needed.
For the shallot caviar, simmer the vinegar, diced shallot, pepper and bay leaf in a pan and reduce until you obtain 70g/2½oz of liquid. Reserve half of this shallot reduction for later.
Strain the other half through a fine sieve. Mix in the agar agar and bring back to the boil in a clean saucepan.
Then remove from the heat, draw the mixture into a syringe with a 2-3mm nozzle and drop it into a measuring jug filled with chilled vegetable oil. Let the droplets fall, then drain under warm water and reserve until needed.
For the lemon caviar, place the lemon juice into a pan with the agar agar and bring to the boil.
Then remove from the heat, draw the mixture into a syringe with a 2-3mm nozzle and drop it into a measuring jug filled with very cold vegetable oil.
Let the droplets fall, then drain under warm water and reserve until needed.
For the creamed caviar, shuck the oysters, reserving the juices. Finely chop the oysters.
Whip the cream to soft peaks. Fold through the chopped oysters and season to taste with the vermouth, shallot reduction, salt, pepper and chopped tarragon. Chill in the fridge until required.
For the oyster jelly, pass the oyster juices through a fine sieve. Heat up a small amount of the oyster juices and stir in the softened gelatine until dissolved. Then add the remaining cold oyster juices. Season to taste, pour into a shallow bowl and place in the fridge to chill until set.
For the crumbs, preheat the oven to 180C/350F/Gas 4.
Spread the breadcrumbs onto a baking tray, drizzle with olive oil and mustard seeds, then bake in the oven for a few minutes until crisp and golden-brown. Season with salt.
For the trout millefeuille, blend half of the smoked trout with the butter and lemon juice (to taste) in a food processor. Stir in the mustard and season to taste with salt. This makes up the smoked trout butter.
In a small square container, alternately layer the butter and remaining smoked trout slices. Chill in the fridge, covered, until needed.
When ready to serve, run the tip of a small knife around the edges of the container to loosen the millefeuille. Then firmly bang it onto a chopping board to remove. Thinly slice with a hot knife.
For the saffron aïoli, whisk the egg yolk with the lemon juice and slowly whisk in the oils to form a thick emulsion. Blend in the garlic, chilli and saffron and taste to check the seasoning. Chill in the fridge until required.
For the chive crisps, preheat oven to 50C/122F/Gas ¼. Very lightly brush the chives with the olive oil.
Place onto greaseproof paper and sprinkle with salt. Leave in the oven until completely dry and crisp.
For the coriander and sherry dressing, blend all of the ingredients together.
Remove the cured trout fillet from the vacuum pack and gently wipe off the marinade. Then place the trout into half of the coriander and sherry dressing. Reserve the rest for later.
For the clouds, shuck the oyster, reserving the juices. Add the oyster and its juices to a saucepan along with the other ingredients and heat to 55C/131F. Foam with the help of a hand blender.
For the blue colour sky, thinly slice the red cabbage. Place in a saucepan with a small cup of water and heat until the cabbage turns blue. Pass through a sieve and cool the liquid. Paint onto the plate with a brush to create a skyline. Leave to dry.
To serve, chill the sky blue coloured plate. Place the millefeuille towards the bottom of the plate to form the ground. Place one long chive crisp perpendicularly from the millefeuille to form a stem and place one small chive crisp to the left and one to the right of the main stem. Slice the cured trout and roll the cured trout slices to form flower like shapes and place them onto the end of each chive. Spoon in the oyster cream into each flower centre.
Towards the top right hand side of the plate, place a small spoonful of the saffron aïoli and with a circular motion with the back of the spoon shape it to form the sun.
Spoon the foamed cloud mixture onto the left hand side of the plate.
Place the small caviar balls on top of the creamed oysters in the centre of the flowers and scatter a few around the lower part of the plate.
Season the cresses with the coriander and sherry dressing and place just below the trout millefeuille to create a hedge-like green area.
Finely chop the jelly and place towards the centre of the plate to create a water-like area.
Scatter some of the breadcrumbs around the plate and serve.
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