Shaved Calamari, Oyster Cream and Fermented Apple Juice

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Preparation info

  • Difficulty

    Complex

  • Serves

    6

Appears in

Bistronomy

By Katrina Meynink

Published 2014

  • About

You will need to begin the fermented apple juice two weeks ahead and the calamari preparation and dill oil one day ahead.

Ingredients

  • 1 medium calamari tube, cleaned
  • 1 Lebanese (short) cucumber
  • sea salt
  • 1 granny smith apple, to serve
  • 20 g (¾ oz) dill, to serve

Fermented Apple Juice

  • 2 granny smith apples
  • sea salt
  • 30 g (1 oz) biodynamic yoghurt whey

Dill Oil

  • 100 g ( oz/4 bunches) dill
  • 60 ml ( fl oz/¼ cup) grapeseed oil

Oyster Cream

  • 1 French shallot
  • 1 garlic clove
  • 300 ml (10½ fl oz) milk
  • 2 g (1 teaspoon) agar-agar
  • 2 oysters

Method

To make the fermented apple juice, peel and core the apples, roughly chop and put in a blender. Blend on high speed until thoroughly puréed, quickly pour into a sous-vide bag sitting on a pair of scales. You need to calculate 2% of the weight of the apple purée, then add this weight in sea salt into the mix; for example, 400 g (14 oz) purée = 8 g (¼ oz) salt. Add the whey, quickly mix everything together and seal tightly in the sous-vide bag. Leave for 2 weeks to ferment. You will need to redo the sous-vide process during this time as the fermentation creates gases. Initially you will have to do this daily, but the frequency will decrease as the mixture ages and the amount of gas declines.

Under cold running water, pull away the skin from the calamari tube. Split the tube in half lengthways and place one half on top of the other. Put the halves into a sous-vide bag. Cook at 60°C (140°F) in a water bath for 20 minutes then transfer to an ice bath to chill. When cold, put in the freezer for 6 hours or overnight. Remove from the bag and slice into long fine ribbons using a meat slicer or a mandolin. Let it thaw, then group into 18 small mounds and chill until ready to serve.

To make the dill oil, blend the dill with the grapeseed oil in a blender until thoroughly puréed and slightly warm, then pour into a container and refrigerate overnight. The next day, strain through a fine sieve and chill until ready to serve.

Slice the cucumber lengthways into 2 mm (1/16 inch) thick strips using a mandolin, then cut into 7 mm (¼ inch) ribbons. Roll the ribbons up loosely and set aside in a container. Purée all of the trimmings using a stick blender, then pass the purée through a fine sieve. Weigh the liquid and add 1% salt, stir to combine and pour over the cucumber strips. Put the cucumber into a sous-vide bag and vacuum on high, then chill.

To make the oyster cream, slice the shallot and garlic. Sweat in a small saucepan over low to medium heat without allowing any colour to develop. Add the milk and bring to the boil, then remove from the heat and set aside to infuse for 20 minutes. Strain the liquid into another small saucepan, add the agar-agar, whisk well and bring to the boil. Once it has boiled, pour into a container and chill in the refrigerator until set. When set, put the gel into a blender with the oysters and purée on high speed until smooth. Season with salt and pepper and pass through a fine sieve. Chill until ready to serve.

Strain the fermented apple juice and reserve both juice and pulp separately.

To serve, make a shape in the bottom of each bowl with the cucumber ribbon. Place three small scoops of the fermented apple pulp around the cucumber and dot with the oyster cream. Place three small piles of calamari ribbons on top of the apple pulp. Thinly slice the fresh apple into sticks and arrange with some dill tips sticking out of the oyster cream dots. Make a dressing of two parts fermented apple juice and one part dill oil, stir well and gently pour over.