Ingredients
Cucumber, apple and tobiko salad
50gcucumber brunoise
50gapple brunoise (Granny Smith)
150gtapioca pearls (cooked)
30gtobiko wasabi
100mlpoultry stock, reduced
20mllemon olive oil
10ggarden cress
5goyster leaves, finely chopped
2glemon juice
3gHimalayan salt
Crème-fraiche-wasabi nitrogen pearls
100gcrème fraiche
50gapple juice (Granny Smith)
7gwasabi paste
1 leafgelatine
Apple-juice nitrogen pearls
150gapple juice (Granny Smith with peel and a little leaf parsley)
1 leafgelatine
Lime-oil marinade
150mlpoultry stock, reduced to 100 ml
60mllemon olive oil
2glemon juice
Sushi vinegar, to taste
To garnish
6oysters No. 1
4tbsptobiko wasabi
1 mini cucumber, in slices, marinated
2tbsp red funori algae, soaked in water
Garden cress
Borage cress
Oyster leaf, cut into triangles
Maldon sea salt
Method
Cucumber, apple and tobiko salad
Mix all ingredients together and allow to stand for at least one hour.
Crème-fraiche-wasabi nitrogen pearls
Mix all ingredients together at a lukewarm temperature, pour into a piping bottle and drip into liquid nitrogen.Toss the pearls in silver powder and use to decorate the finished dish.
Apple-juice nitrogen pearls
Mix all ingredients together at a lukewarm temperature, pour into a piping bottle and drip into liquid nitrogen.
Lime-oil marinade
Mix the lemon olive oil into the reduced poultry stock with a spoon (not with a whisk, so that it stays clear).Season the marinade with lemon juice.
Find out more about the culinary career of Chef Nieder