Rolf Fliegauf’s Smoked Gilardeau Oyster “Black & White“

For the Smoked Gillardeau Oyster

Ingredients:

• 4 gillardeau oysters nr.2
• smoking wood

Method:

1. Open the oysters, clean and wash them in their own juice.
2. Strain the juice and then heat it up to 60 degrees.
3. Place the oysters into the juice and poach them for about 3-4 minutes.
4. Take them out, clean them again and then smoke them using the smoking pipe.

For the Horseradish Stock

Ingredients:

• 5 shallots
• 1 Granny Smith
• ½ fennel
• ½ celery
• 300g champignons
• 200ml white wine
• 100ml Noilly Prat
• 3l chicken stock
• 300g horseradish
• 2 bay leaves
• 1 sprig thyme
• 1 sprig parsley

Method:

1. Cut the apple and all the vegetables into small pieces.
2. Put it in a pan with butter and saute without letting it colour.
3. Add the alcohol and cook it till it has reduced completely, then add the chicken stock and reduce til half.
4. Add all the other ingredients and leave on very low heat for 15 minutes, then strain it.

Horseradish Vinaigrette

Ingredients:

• 350ml horseradish stock (recipe above)
• 150ml Champagne vinegar
• 100ml sunflower seed oil
• 50g sour cream
• 50g horseradish (from the glas)
• 25g fresh horseradish juice
• juice and zest of 2 lemons
• salt
• xanthan gum

Method:

1. Reduce the champagne vinegar to 50ml.
2. Add all the other ingredients except the oil and put a little bit of xanthan gum to thicken it.
3. Use a bamix and blend in the oil.
4. Season with salt to taste.
5. Leave for 15 minutes and strain it.

For the Squid Salad

Ingredients:

• 1 fresh squid
• kaffir lime vinaigrette (see above)
• salt

Method:

1. Clean the squid and cut it into rectangular pieces of 10cm x 4cm.
2. Put 4 pieces on top of one another, and freeze the stacked squid.
3. Slice the frozen squid very thinly
4. Cook the sliced squid for 5 seconds in salted water, then take it out and marinate the “noodles” in the kaffir lime vinaigrette.

For the Squid Ink Cracker

Ingredients:

• 50ml sunflower seed oil
• 70ml water
• 5g squid ink
• 10g flour

Method:

1. Put all the ingredients together and blend it with a bamix.
2. Leave it for about 10 minutes outside, then strain it.
3. Heat up a teflon pan to medium heat, place oil in it and place 5 spoons of the inkmix into the pan.
4. Let it fry till you get a crispy cracker.

Frozen Ink and Kaffir Lime Pearls

Ingredients:

• 100g sour cream
• 1 sheet of gelatine
• 40g buttermilk
• 5g ink
• 8g fresh lime juice
• zest of 2 fresh kaffir limes
• dash of salt

Method:

1. Put the gelatine into cold water and let it soak.
2. Heat up the lime juice and ink, then add the soaked gelatine and let it melt into the mixture.
3. Add all the remaining ingredients and leave it for 10 minutes.
4. Strain it and put it in a plastic bottle.
5. Drop droplets of the liquid into liquid nitrogen to form the pearls.

For the Horseradish Mousse

Ingredients:

• 50g cream
• 130g horseradish stock (see above)
• 0,75g Agar
• 1g Iota
• 20g sour cream
• 1 sheet of gelatine
• a dash of salt
• 1/2 lime
• little bit fresh horseradish juice

Method:

1. Put the horseradish stock, cream, agar and iota in a pan and cook it for 30 seconds.
2. Then add the sour cream and lemon juice and zest, add salt and fresh horseradish juice to taste and heat up again.
3. Strain it, put it into a silicon mould and freeze it.
4. Defrost before serving.

For the Frozen Horseradish Pearls

Ingredients:

• 75g sour cream
• 1 sheet of gelatine
• 65g horseradish stock (see above)
• salt
• zest and juice of 1 kaffir lime
• fresh horseradish juice

Method:

1. Put gelatine into cold water and let it soak.
2. Heat up the horseradish stock, add the soaked gelatine and let it melt.
3. Add all the remaining ingredients and leave it for 10 minutes.
4. Strain it and put it in a plastic bottle.
5. Drop droplets of the liquid into liquid nitrogen to form the pearls.

For the Kaffir Lime Ink Oil:

Ingredients:

• 100ml sunflower seed oil
• 5g zest of fresh kaffir limes
• 10g squid ink

Preparation:

1. Put all the ingredients into a vacuum bag, seal it and put into water bath at 80 degrees for 2 hours.
2. Put it in the fridge overnight and then strain it.

To Serve

1. Place the marinated oyster just off-centre of the plate.
2. Drizzle some marinade on top.
3. Place the squid salad adjacent to the marinated oyster.
4. Place the mousse between the salad.
5. Place the frozen pearls on the plate.
6. Serve with the ink cracker.

Recipe Courtesy of Rolf Fliegauf of 2 Michelin-starred Ecco Ascona and Ecco St Moritz.
Rolf Fliegauf Chef Feature

Images © Tania Quispe