📝 About This Recipe
Inspired by the pristine coastlines of Scandinavia, this dish captures the essence of the North Sea through a play of temperatures and textures. Briny, succulent oysters are elevated by a vibrant, frozen cucumber granita and the sharp, ethereal bite of freshly grated horseradish. It is a masterclass in New Nordic minimalism, offering a clean, bracing start to a fine dining menu that celebrates the purity of raw ingredients.
🥗 Ingredients
The Oysters
- 12 pieces Fresh Pacific or Kumamoto Oysters (shucked, liquor reserved, kept on ice)
- 2 cups Rock Salt (for stabilization and presentation)
Cucumber Granita
- 2 large English Cucumber (peeled and seeded)
- 1 tablespoon Apple Cider Vinegar (high quality)
- 1 teaspoon Simple Syrup (to balance acidity)
- 1/4 teaspoon Sea Salt (fine grain)
Horseradish Snow & Infusion
- 4 inch piece Fresh Horseradish Root (peeled)
- 100 grams Crème Fraîche (chilled)
- 1 teaspoon Lemon Juice (freshly squeezed)
Garnish & Finishing
- 2 tablespoons Dill Oil (vibrant green)
- 12 pieces Small Dill Sprigs (for garnish)
- 6 pieces Borage Flowers (optional, for a floral touch)
👨🍳 Instructions
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1
Begin by preparing the cucumber base. Roughly chop the peeled and seeded cucumbers and place them in a high-speed blender.
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2
Pulse the cucumber until completely liquefied. Strain the juice through a fine-mesh sieve lined with cheesecloth into a shallow metal tray, pressing gently to extract all the liquid.
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3
Whisk the apple cider vinegar, simple syrup, and a pinch of salt into the cucumber juice. Taste—it should be refreshing and slightly acidic.
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4
Place the metal tray in the freezer. Every 30 minutes, use a fork to scrape the ice crystals from the edges toward the center until you achieve a light, fluffy granita texture. This usually takes 3-4 hours.
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5
For the horseradish snow, whisk the crème fraîche with lemon juice and a pinch of salt until it forms soft peaks. Transfer to a small bowl.
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6
Place the peeled horseradish root in the freezer for 20 minutes before serving; this makes it much easier to grate into fine 'snow'.
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7
Carefully shuck the oysters over a bowl to catch their natural 'liquor'. Loosen the oyster meat from the shell but leave it resting in the bottom shell.
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8
Strain the reserved oyster liquor through a fine sieve to remove any grit and spoon a tiny amount back over each oyster to keep them plump.
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9
Prepare the serving plates by creating a bed of dampened rock salt. This keeps the shells stable and cold.
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10
Just before serving, place a small dollop of the seasoned crème fraîche next to the oyster meat in each shell.
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11
Spoon a generous teaspoon of the frozen cucumber granita over the top of each oyster.
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12
Using a microplane, grate the frozen horseradish root directly over the oysters to create a delicate white 'snow' effect.
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13
Drip 2-3 drops of bright green dill oil onto the granita for a striking visual contrast.
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14
Garnish with a tiny sprig of fresh dill and a borage flower if using.
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15
Serve immediately while the granita is icy and the oyster is chilled.
💡 Chef's Tips
Always use the freshest oysters possible; they should smell like a clean sea breeze. If you don't have a blender, you can grate the cucumber and squeeze it through a cloth to get the juice. Don't skip freezing the horseradish; it allows for much finer shavings that melt instantly on the tongue. Balance is key—if your cucumber juice is too bland, add a touch more vinegar to make the oyster's sweetness pop. Work quickly once the granita is out of the freezer to prevent it from turning into juice before it reaches the guest.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Muscadet or a mineral-forward Chablis. A chilled glass of Aquavit is the traditional New Nordic pairing for this flavor profile. Serve as the first course of a multi-course tasting menu to cleanse the palate. For a non-alcoholic pairing, try a sparkling fermented kombucha with notes of ginger or lemongrass.