Tea-Flavored Oyster Ravioli and Oyster Caviar

By corlear

Ingredients

• For the fresh pasta squares:
• 1 1/3 cup plain flour
• 1/3 cup egg
• 3/4 tbsp 0.4º olive oil
• salt
• For the oysters and oyster water:
• 8 pied du cheval oysters (7 oz)
• For the oyster water gelatin:
• 1/2 cup oyster water (see previous step)
• 0.6 sheets gelatin (previously rehydrated in cold water)
• For the oyster raviolis:
• 8 oysters, cleaned (see previous step)
• 12 slices fresh pasta
• 8 coffee spoons oyster water gelatin (see previous step)
• For the diced nori seaweed:
• 1/2 oz fresh nori seaweed
• For the mock oyster caviar:
• 11/2 cup oyster water (see previous step)
• pinch powdered agar-agar
• 1 sheet gelatin (previously rehydrated in cold water)
• diced nori seaweed (see previous step)
• For the lemon marmalade:
• 1 21/4-oz lemon
• 2 tbsp sugar
• 3/4 oz glucose
• For the tea sponge:
• 2 cups water
• 3/4 oz Earl Gray tea
• 1/2 cup butter
• For the spinach and seaweed salad:
• 12 baby spinach leaves
• 3/4 oz fresh dulse seaweed
• salt
• oil
• To finish:
• oyster water (see previous step)

Details

Servings 4

Preparation

Step 1

For the fresh pasta squares:
1. Sieve the flour into a pile with a hole in the center.
2. Put the egg and the oil in the hole and season with salt.
3. Knead the ingredients until you have a smooth and firm dough.
4. Cover the dough with clingfilm and leave to rest for at least one hour in the fridge.
5. Roll out the pasta as thinly as possible into 2¾ x 2" slices.
6. Place the slices between greaseproof paper and wrap in clingfilm until you are ready to use them.

For the oysters and oyster water:
1. Use an oyster opener to open the oyster and keep all the juices.
2. Use the tip of a sharp knife to cut the peduncle connecting the oysters to the shell and remove the mollusks
3. Use scissors to trim the oysters.
4. Keep the oysters in their strained juices the juices are used to make the oyster water gelatin and the mock oyster caviar.

For the oyster water gelatin:
1. Heat a ¼ of the oyster water and dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the juices.
3. Leave to set in the fridge for at least 3 hours.

For the oyster raviolis:
1. Cooked the fresh pasta in salted boiling water and then plunge it into salted iced water.
2. Once it is cold, leave to dry on a linen tea towel.
3. Put a coffee spoon of oyster gelatin in the center of the pasta and place an oyster on top.
4. Form a square ravioli making sure that you use as little pasta as possible when making the seams.

For the diced nori seaweed:
1. Leave the nori seaweed to soak for 5 seconds to remove the excess salt.
2. Drain and dice as small as possible.

For the mock oyster caviar:
1. Mix a quarter of the oyster water and the powdered agar-agar in a pan.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and the rest of the warm oyster water and whisk.
3. Add the gelatin.
4. Leave to set in the fridge for at least 3 hours.
5. Once the gelatin is set, use the back of the spoon to press it through a sieve and get small balls that look like caviar.
6. Mix with the diced nori seaweed.

For the lemon marmalade:
1. Peel ½ the lemon.
2. Dice the whole lemon into 1/5 x 1/5" cubes
3. Mix the chopped lemon with the sugar and glucose and heat gently in a pan until the fruit is tender (approx. 20 minutes).

For the tea sponge:
1. Bring the water to the boil.
2. Add the tea and stir.
3. Remove from the heat and cover.
4. Infuse for 5 minutes and drain.
5. Mix the infusion and the butter together in a round metal bowl (8" diameter and 10" high). Heat to 60-160ºF and keep warm.

For the spinach and seaweed salad:
1. Soak the dulse seaweed for 5 seconds to hydrate it and remove the excess salt. Cut into uneven pieces.
2. Clean the spinach shoots with water, drain and dry on kitchen paper.
3. Sauté the spinach leaves in a little oil for 2 seconds. Season with salt and mix with the dulse seaweed.

Final Steps & Preparation:
1. Pile the spinach and seaweed in a long heap in the center of a small dish.
2. Gently heat the raviolis in a little oyster water, making sure that the raviolis do not break up. Place two ravioli in each of the 2 empty parts of the dish.
3. Heat the mock caviar in the salamandra for 10 seconds and place a soup spoonful opposite the ravioli.
4. Put a lemon marmalade cube next to each ravioli.
5. Emulsify the tea infusion with the butter in a Thermomix, whisking the surface to add the largest amount of air and make a foam that we call sponge.
6. Place two spoonfuls of tea sponge between the spinach and seaweed salad and the ravioli.