STEAMED OYSTER WITH NOILLY PRAT ORIGINAL DRY BUTTERMILK FOAM, KIWI, AND JALAPEÑO by Daniel Gottschlich

Ingredients for 6 people

• 100ml Noilly Prat Original Dry
• 150g buttermilk
• 50ml Mizkan // alternatively: sushi vinegar
• 40ml lime juice
• 20g agave syrup
• Zest of one lime
• 10ml olive oil
• A pinch of salt
• 1 jalapeño
• 1 kiwi
• 1 red onion
• A few colorful edible flowers

Recipe

1. Steam the oysters:
   Steam the oysters in a steaming basket or steamer at 90°C for about 5 minutes, until they open slightly. Carefully pry open the slightly opened shells with an oyster knife and detach the oysters from the muscle. Set the oysters aside and clean the shells.
2. Prepare the onions:
   Peel the red onion, halve it, and slice it into thin strips. Then lightly salt it and knead gently with your fingers until the onions soften and release some water.
3. Prepare the kiwi and jalapeño:
   Peel the kiwi and cut it into approximately 0.5 cm cubes. Slice the jalapeño into thin rings.
4. Noilly Prat buttermilk foam:
   Combine buttermilk, Noilly Prat, Mizkan or sushi vinegar, lime juice, agave syrup, lime zest, olive oil, and salt in a blender and mix well until a fine foam forms.
5. Plating:
   Place the cleaned oyster shells on a plate, for example, on seaweed. Halve the steamed oyster meat and return it to the shells.
6. For each oyster, add 4-5 pieces of kiwi, 3-4 rings of jalapeño, and 2-3 strips of red onion on and next to the oyster.
7. Just before serving, foam up the buttermilk foam again and pour it over the oysters.
8. Finally, garnish the oysters with 2-3 colorful edible flowers.