Kumamoto Oysters “En Pannequet” with Smoked Salmon Sauce

Name: Kumamoto Oysters “En Pannequet” with Smoked Salmon Sauce
Yield: Makes 4 full servings or 12 tasting servings
Cuisine: French
Ingredients: 12 outer, green Bibb lettuce leaves, blanched and pressed dry between paper towels; 1 tablespoon sugar; 1½ teaspoons balsamic vinegar; 4 sheets silver gelatin, soaked in ice water until softened (see Note); 2 teaspoons lemon juice; 1 tablespoon chopped shallot; 6 ounces (180 ml) apple cider vinegar; 4 sheets silver gelatin, soaked in ice water until softened; Salt; 2 cups (500 ml) half-and-half; 12 borage flowers, for serving; 1 tablespoon tomato paste; 1¾ cups (420 ml) extra-dry vermouth; 5 tablespoons (40 g) chopped shallot; 1 tablespoon extra-virgin olive oil; 7 ounces (195 g) white parts of leeks, halved lengthwise, then washed and chopped; 1 lemon wedge; Scant 2 tablespoons grapeseed oil, plus more for serving; 6 white button mushroom caps, peeled and cut into batons; 1 cup (250 ml) Champagne; 3 tablespoons (50 g) salmon roe, for serving; 12 shucked Kumamoto oysters; 6 ounces (180 g) smoked salmon, chopped; Freshly ground black pepper; Pepper

Preparation info

Makes
4
full servings

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This used to be a favorite dish for many when I was at the Modern and is an easy way to eat oysters. There’s no shucking or slurping them from their shells here. I thought it’d be elegant to make a sauce with a salmon color to contrast with the oysters.

If you can’t find Kumamoto oysters, choose another plump, sweet one, such as Kusshi, which has a nice pop. Irish smoked salmon is ideal for the sauce.

A special note on one of the garnishes: Borage is a medicinal plant with l

Ingredients

Europe
France
Alsace
Starter
Mediterranean

Ingredients

Method