Kohlrabi, Apple and Parsley Juice:
Oyster Cream:
Main recipe:
Kohlrabi, Apple and Parsley Juice:
Blanch parsley in boiling water then refresh in iced water. Blend parsley and 250g water until very green, strain through a cheesecloth.
Push apple and kohlrabi through a fruit juicer.
Mix 50g parsley water and 100g kohlrabi/apple juice.
Thicken with easy thick and season with salt.
Oyster Cream:
Shuck open oysters and reserve including all of juice.
Place into 500g cream and infuse on stove for 15 mins. Strain through a fine sieve pressing lightly on oysters. Discard oysters. You should have 600g cream mixture.
Boil with agar agar and allow to set in fridge. Blend mixture until smooth and creamy.
Main recipe:
Using shears, remove all spines from the fish and season with salt and oil. On a mandoline slicer, slice the apple and kohlrabi into very thin slices (allow 3 slices each of apple and kohlrabi per serving). Blanch the slices for 5 seconds in boiling water then refresh in iced water. Drain well.
Set the EGG for direct cooking without the convEGGtor at 345C (650F) with a cast iron grid, flat side up.
Cook the fish for 4 minutes per side, then remove to rest for 4 minutes. Place the oysters in their shells onto the grid. Cook for 5 minutes then shuck open, reserving the juice.
Put 6 large dots of Oyster Cream into each of 4 bowls. Place 2 slices of kohlrabi and apple and the kohlrabi leaves. Carefully fillet the grilled fish and remove the skin. Divide the fish between the 4 bowls and top each with a grilled oyster. Add another slice of apple and kohlrabi on top of the fish, then pour in a little of the Kohlrabi, Apple and Parsley juice. Garnish with herbs and flowers.
