Nori/Haddock Chips & Oyster with Beet/Orange/Yuzu Sauce
Katie Button, Cúrate, Asheville, North Carolina / June 2013
For 8 servings (requires advance preparation)
- 7.5 g Texturas® Algin (sodium alginate) (see note below)
Blend 3 cups water in blender to create a vortex (if using a Vitamix, set to variable) and, with motor running, gradually add Texturas® Algin; blend until completely smooth with no chunks; place in a bowl; add additional 3 cups water; whisk until well blended; place in a container; cover; reserve in refrigerator.
- 3/4 cup beet juice
- 1/3 cup orange juice
- 1/4 cup yuzu juice
- kosher salt
- 0.6 g xanthan gum
Blend juices in a blender; season; add xanthan gum; blend until thoroughly combined; place in a container; cover; reserve in refrigerator.
- 0.1 g calcium gluconolactate
- edible silver powder
Place 1/2 cup beet/orange/yuzu sauce in a blender; add calcium gluconolactate and enough silver powder to give liquid a nice shimmer; blend well; place in a syringe; reserve.
Place alginate solution in large bowl or other large container; release drops of juice from syringe into the solution to make pearls (reverse spherification); rinse; place pearls in a container; cover; reserve in refrigerator.
- 2 4" squares kombu
- 1 Tbsp. katsuobushi (dried bonito flakes)
Place kombu and 2 qts. cold water in a saucepan; soak 30 minutes; set over medium heat; cook until instant-read thermometer registers 150°F to 160°F (about 10 minutes); remove kombu; discard.
Bring liquid to a boil; reduce heat to low; add katsuobushi; simmer 10 minutes; remove from heat; strain through fine chinois into a container; cool; cover; reserve.
- 6 oz. nori
- 1 tsp. soy sauce
Heat oven to 160°F.
Pulse nori sheets into fine powder in a processor; place in a bowl; add soy sauce and 1/4 cup dashi; stir, adding more dashi as needed, until loose spreadable paste forms; spread thinly and evenly onto baking sheet lined with nonstick baking pad; dry out in oven overnight.
Remove baked paste from oven; break up; place in a processor; blend to fine powder; place in airtight container; cover; reserve.
- 1 lb. skin-on haddock fillets
- kosher salt
- canola oil (for frying)
- 2 sheets rice paper (100 percent rice)
Heat oven to 160°F.
Puree haddock in a processor until smooth; spread on baking sheet lined with nonstick baking pad; cover with plastic wrap; roll out with a rolling pin until very thin; remove plastic; dry out in oven overnight (mixture should be dry and crispy).
Remove fish mixture from oven; break up; place in a processor; process to fine powder; season.
Heat oil in deep fryer to 350°F.
Working one at a time, fry rice paper until puffed and still white (do not let them brown); remove with a spider; place on wire rack lined with paper towels to drain; dust both sides generously with haddock powder and with nori/dashi powder; season; break into rough shapes; reserve (keep warm).
- 3/4 cup yuzu juice
- 1/4 cup simple syrup
- 2 g Texturas® Sucro (sucrose esters) (see note below)
- 8 raw oyster on half shell
- 8 oyster leaves
Combine juice, syrup, and Texturas® Sucro in square container; blend with immersion blender until stable air bubbles form; reserve.
To serve, fill a shallow bowl with small pebbles; place haddock/nori chips to one side, standing up so they look like seaweed on ocean floor; place 1 oyster on opposite side; spoon beet/orange/yuzu sauce around oyster; garnish with yuzu air and beet/orange/yuzu pearls; place 1 oyster leaf in remaining corner.
What to drink: Sidracar cocktail: Asturian cider, Grand Marnier, fresh apple “air”
Food Arts Note: Texturas® Algin and Texturas® Sucro, part of a product line by Albert and Ferran Adrià produced in Spain by Solegraells Guzmán, can be ordered from modernistpantry.com.