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

For morel jelly

• Rehydrate morels, chop finely, lightly sauté in olive oil with shallot and scallions, maple syrup and mushroom broth, salt, pepper, and a pinch of cinnamon.
• Gently simmer and let reduce.
• Set aside once the cooking juice has been absorbed.

For molecular sea buckthorn caviar

• Place the oil in the refrigerator for 30 minutes.
• Mix sea buckthorn juice, agar agar and orange food colouring and bring to a boil.
• Transfer to a pipette or take a whisk and make small pearls in the oil.
• Strain caviar and set aside in refrigerator.

For seaweed tuile

• Bring water to a boil and rehydrate seaweed, let reduce.
• Strain seaweed broth, measure out 160 ml (5/8 cup) and add green food colouring.
• Add flour and oil to form a mixture resembling pancake batter.
• Cook on medium heat in a non-stick pot and set aside on a paper towel.