750 grams vegetable stock
7 grams agar agar
30 grams gelatin
150 grams fresh horseradish
200 grams salt
200 grams lemon juice
100 grams small diced green apple
80 grams small diced celery
60 grams small diced watermelon radish
60 grams small diced breakfast radish
25 grams Campine Vinigar
50 grams olive oil
salt and pepper
1 pound Bloomsdale spinach
Zest of 1 Meyer lemon
- vegetable stock
60 large cleaned and shucked Marin Miyagi oysters
small celery leaves
For the Lemon-Horseradish Gel Sheets:
Put the vegetable stock and agar agar in a medium saucepan. Bring to a boil, then remove from the heat. Add the gelatin and horseradish and leave to steep for 4 minutes. Strain the horseradish and season the remaining liquid with the salt, lemon juice, vinegar, and sugar. Transfer to a baking sheet and chill until set, then cut into 1-inch by 7-inch strips.
For the Vegetable Mignonette
Combine all of the ingredients and season with the salt and pepper.
For the Bloomsdale Spinach Purée:
Cook the spinach in simmering, salted water until tender. Strain, then purée with the lemon zest and vegetable stock as needed. Season with salt.
To Assemble and Serve:
Wrap each oyster in 4 strips of lemon-horseradish gel sheets; place 2 of the gel-wrapped oysters on each plate. Place a small amount of mignonette and a quenelle of spinach purée next to the oysters. Garnish the oyster with freshly grated horseradish and celery leaves .