Yuzu oysters

Savoury recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.
Image of Martin Lippo

Download the recipe
Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Yuzu "leche de tigre"

    Ingredients

    • Frozen fruit purée 100% : Yuzu - 50g
    • Onion - 25g
    • Celery - 7g
    • Coriander - 1g
    • Ginger - 1.5g
    • Garlic - 1g
    • Water - 300g
    • Dashi (powder) - 10g
    • Ají amarillo paste - 12g

    Make a broth with water and dashi powder.

    Cool it down.

    Add all ingredients and mix with a hand blender.

    Strain.

    Set aside in a squeezable bottle.

    Serve with open oysters, removed from the shell, halved and without water.

    Place a black garlic sphere on the oyster flesh as if it were a black pearl

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées

Download this recipe

Download Download