Ingredients

Oyster 8 large Pacific oysters, e.g. Coffin Bay or Barilla Bay Abalone 2 medium-sized farmed abalone, removed from shell and cleaned 6g aromatic stock Fish stock 300g snapper head and spine 25g carrot 67g white onion 33g leek (white only) 7g white wine 1 parsley stalk 1 litre purified water Mussel stock 900g mussels, scrubbed clean and without barnacles 650g fish stock Aromatic stock 1 litre purified water 67.5g ginger 60g lemongrass 2.25g kaffir lime leaf 1g galangal Mackerel stock 1kg whole slimy mackerel Olive oil to dress 500ml purified water Mackerel gel 50ml mackerel stock 3g kuzu Buckwheat 20g buckwheat 250ml water 2g salt olive oil Lemon confit Zest of half a lemon (no pith) cut into 3cm long fine strips 200ml water 50g sugar Grapefruit jelly 125ml grapefruit juice 0.9g agar agar Wakame 4g ground wakame Snow pea 32g finely sliced snowpea Mackerel gel to bind

Description

For The OysterShuck The Oysters And Remove Them From Their Shells Reserving Their Juice. Rinse The Oysters In The Reserved Juice, Taking Care To Ensure That There Is No Grit Or Shell Present. Lay The Oysters On Paper Towel To Dry The Oysters Will Be Seale

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