Oyster pairing Kopert Cress
- 12 fresh oysters
- 125 ml kafir yoghurt
- 100 ml olive oil
- 1 lemon
- 1 koppert cress Hippo tops
- 1 koppert cress Apple blossom
- 1 koppert cress Zalotti blossom
- 1 koppert cress Bean blossom
- 1 koppert cress Gangnam tops
- 1 koppert cress Anise blossom
- 1 koppert cress Moai caviar
- 1 koppert cress Citra leaves
- 1 koppert cress Jasmine blossom
- Wash the oysters and open them all with an oyster shucker.
- To make the hippo top oil, blanch the tops for 3 seconds, cool in ice water and after squeeze all the liquid out. Blender with the olive oil for 2 minutes till completely fine. Strain trough a cheese cloth and reserve the oil. Season with lemon and salt
- oyster 1. mix 2/3 kefir with 1/3 hippo top oil. Remove the liquid from the oyster and top the oyster with a spoon of kafir/hippo top oil. Add the bean blossom and anise blossom
- Oyster 2. Gently warm the oysters in their own liquid. Place the oysters in a plate and add two spoons of kafir/hippo top oil. Add Moai Caviar, Jasmine, Zalotti and Citra leaves
- Oyster 3. Keep all the liquid in the oyster and top with Gangnam tops, Apple blossom and Moai Caviar.
