Shuck the oysters, place them on a tray and refrigerate until required. Drain the scorzonera and squeeze out any excess juice. Refrigerate until required.
Drain the fermented beans from the brine and set aside 48 whole beans: choose the nicest looking as these are for the garnish. Finely chop the rest of the beans by hand. Melt
Melt the unsalted butter in a small saucepan and add the drained scorzonera. Toss the scorzonera until it is warmed through but do not allow it to colour. Set aside and keep warm.
Sift the maltose powder over the top of the oysters. Heat a non-stick frying pan until very hot. Brush the pan with the melted clarified butter and sear the oysters, maltose powder side down. Allow the oysters to caramelise for a good 30 seconds. Briefly turn the oysters and allow them to
Remove the beef from the cryovac bag and slice it into 8 even portions. Brush the beef with the warmed veal glaze, put the beef pieces on a flat tray and flash in a 200°C (400°F/Gas 6) oven for 30 seconds. Place the beef in the centre of each warmed serving plate. Spoon a tablespoon of the browned, chopped bean miso on top of the beef. Garnish with the whole warmed beans. Place the caramelised oysters on top and a bundle of the warmed scorzonera next to the beef. Serve.
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