Serves

4

Ingredients

24 oysters • 2 eggs • 33cl milk • 2 tbsp honey • 1 “rolão” loaf • 100g flour • 1 ‘folar’ • 1 lemon • 1 lime • 1 apple • 100g seaweed • 1 bunch spinach • 2 beetroots • 50g almond • 1 sprig thyme • 6 carobs • 2 liqueur glasses ‘medronho’ • Olive oil to taste • 1 pk gelatine • Flor de sal to taste • Salt to taste

Method

Smoked Oyester: Open the oysters and smoke them in a pot with the carob, thyme, honey and ‘medronho’ • Oyster fried in ‘folar’ flour • Make a white sauce with olive oil and flour • Add the oyster water and little milk • Cook • Spread this sauce over the cling film and place on top 2 oysters and little lemon and lime zest • Roll into a sausage and place in the fridge • Coat in flour, egg seasoned with olive oil and salt, and ‘folar’ flour, in this order • Repeat the process • Fry over a low heat in a little olive oil • Beetroot and Oyster Water Jelly • Heat the oyster water • Add the gelatine • Heat the beetroot juice and add the gelatine Almond Bread: Flatten out a slice of bread with a rolling pin • Add toasted almond flakes to the bread • Roll over with the pin again • Fry in a little olive oil Oyster and Spinach Emulsion: Blend the oysters, egg yolk, a little water, olive oil and blanched spinach

Presentation:
In a tall glass alternately place layers of oyster water jelly and beetroot water jelly • With each layer place in the fridge to set • On the final layer add the apple and an oyster • Arrange the seaweed and the slithers of crispy almond bread with two crunchy breaded oysters • Decorate the base of the plate with the oyster and spinach emulsion