William B oysters with morel mushroom jelly, sea buckthorn caviar and seaweed tuile

Ingredients

• 4 William B oysters
• 250 ml (1 cup) sea salt with aronia berries
• For morel mushroom jelly:
• 200 g (½ lb) dried (dehydrated) morel mushrooms
• 2 scallions, finely chopped
• 50 ml (¼ cup) maple syrup
• 20 ml (1 Tbsp) olive oil
• 50 ml (¼ cup) cooking water from morel mushrooms
• 1 French grey shallot, finely diced
• Salt and pepper to taste and a pinch of cinnamon
• For molecular sea buckthorn caviar:
• 100 ml (⅜ cup) sea buckthorn juice
• 2 g (½ tsp) agar agar
• 500 ml (2 cups) vegetable oil
• Artificial orange food colouring
• For seaweed tuile:
• 100 g (¼ lb) sea lettuce
• 250 ml (1 cup) water
• 80 ml (⅓ cup) camelina or vegetable oil
• 20 g (2 Tbsp) flour
• Artificial green food colouring

Preparation

Pour la confiture de morilles

Pour le caviar moléculaire d’argousier

Pour la tuile dentelle aux algues