A recipe from Tommy MYLLYMÄKI - Bocuse d'Argent 2011
Catégorie : First course
Niveau : Medium
Temps de préparation : minutes
For 4 people
Leave the seaweed to soak in the water with the cucumber skin for 2 hours. Filter and weigh out 250 g of liquid. Dilute the plant-based gelling agent in it.
Boil the vinegar (ättika) with the sugar and the 2 dl water. Then leave to cool.
Open the oysters, and remove the insides.
Make small cucumber balls 10 mm in diameter using a melon spoon. Leave these balls in the vinegar-sugar mixture for 2 hours, filter and place in square moulds with the dried algae and one oyster per portion. N. B.: keep 4 cucumber balls for decoration.
Bring the seaweed water containing the gelling agent to a boil. Leave to cool for 1 min. Pour the mixture onto the cucumber moulds, and leave to set in the refrigerator.
Remove from mould then finish by decorating the cube with the caviar, a cucumber ball and a salicornia shoot.