TZATZIKI WITH OYSTERS
Recipe courtesy of Bernd Knöller - Restaurante Riff, Valencia
Ingredients to serve 6
1 k of Greek yoghurt
2 k cucumbers
12 oysters from the Ebro Delta
1 medium-sized jar of trout caviar
Extra virgin olive oil
Put 300g. of Greek yogurt, 100 ml mineral water and a teaspoon of natural sea salt in the freezer (-23ºapprox.) and leave for 24 hours or put into a sorbetiere to make a savoury yoghurt ice cream.
Crush 4 cloves of garlic, put in a heavy bottomed pan with extra virgin olive oil to cover and leave to infuse over a very low heat for 2 to 3 hours.
Dice the cucumber into small pieces and season with a teaspoon of unrefined sea salt, olive oil and chopped chives.
Put the cucumber into the liquidiser with a small quantity of olive oil (approx. 1 part olive oil to 5 parts of cucumber juice) and liquidise Hill an emulsion is achieved. Add a few drops of a good quality sherry vinegar.
Open the oysters
On each plate arrange a bed of diced cucumber. Add a scoop of the frozen Greek yoghurt, and top with a generous amount of trout caviar. Place the oyster to one side of the yogurt ice cream and sprinkle with a few drops of the garlic oil previously prepared.