Season the kabeljou fillet with salt and pepper and grill skin side down first – the flesh should change from translucent to white. Turn the fish and grill flesh side down for a few minutes until cooked. Discard the skin and flake the pieces while hot. Squeeze some lemon over the fish.
On a mandolin, thinly slice the black radish in discs – you need 24 discs (3 per serving). As you slice the discs, place them in ice water to keep them crisp.
Shuck the oysters and place on hot coals for 30 seconds, just to firm them up. Remove from the shell and serve 1 per person.
To assemble, arrange on each plate as you like or as per the photo. Spoon
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