King Estate Winery Pinot Gris & Pinot Noir Oregon Wine

Ingredients

• 2-3 fresh oysters per person, sliced in half long way
• 2 English cucumbers, juiced
• 2 shallots
• 2 cups verjus (Market of Choice)
• 1 sprig of thyme
• 1 sprig of dill or fennel fronds
• 3 T extra virgin olive oil

Cucumber Foam

• 2 cups English cucumber juice
• 9 sheets gelatin
• 2 2/3 T extra virgin olive oil
• Salt 

Preparation

Roughly chop the whole cucumbers (skins, seeds and all) and put into blender with ½ cup water and blend. Strain the juice either through cheesecloth or a fine mesh strainer. This should yield roughly 2 cups of cucumber juice.

Place 1 ¾ cup cucumber juice in freezer for 6-8 minutes. In the mean time, soak gelatin in tap water to bloom. Squeeze water from gelatin, add the remaining ¼ cup cucumber juice and dissolve over heat until completely melted. Whisk in standing mixer for 30 seconds, then add cooled juice all at once and whisk for additional 3 minutes. Add oil in a stream, then add salt and keep whipping for 30 seconds. Line a quarter sheet pan with parchment and spray with non-stick pan spray. Pour the foam into pan and spread evenly. Refrigerate for 2 hours before use.

Verjus Shallots

In a small pot, add the whole peeled shallots, verjus and thyme and poach the shallots for 1-2 hours with a lid. The shallots should be knife tender; inserting a small utility knife into the shallots should meet no resistance.

Serve

To plate, cut a small circle of foam from the sheet pan and put in the center of the plate. Add some cooking verjus liquid to the dish and place the sliced oysters around the foam. Slice the whole shallots in half and season with salt, pepper and dill or fennel fronds and place on top of the foam.