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Oysters over Fennel and Sea Salt Sorbet with North Carolina Sea Beans and Onion

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Ingredients

Sorbet

1 sheet gelatin

450 milliliters fennel juice (from 700 grams fennel bulbs, white part only)

300 milliliters water

75 grams powdered glucose

100 grams sugar

2 teaspoons sea salt flakes

50 grams lemon juice

80 milliliters Amaro

8 grams malic acid

Salad

18 shucked oysters

1 cup North Carolina sea beans, stem removed (can be found growing in sea marshes and along beaches as well as for sale in specialty food stores)

½ cup green onion, thinly sliced

¼ cup fennel stems, thinly sliced

½ teaspoon kosher salt

¼ teaspoon black pepper

1 tablespoon extra-virgin olive oil

Directions

(This dish is pictured in the October issue of The Local Palate in “Raising the Standard”)

 Sorbet

  1. Soak gelatin sheet in ice water for 5 minutes. While sheet is soaking, combine remaining ingredients, and mix until fully combined. After 5 minutes, squeeze liquid from gelatin sheet and add to mixture.
  2. Heat mixture over low heat, stirring frequently, until warm .
  3. Cool completely and let sit overnight in refrigerator.
  4. Spin mixture in ice cream machine and reserve in freezer.

Note: Grams and mililiters have been used for this recipe as precision is crucial.

Salad

Combine all ingredients in a bowl to mix seasoning evenly.

To serve, mold scoops of sorbet with back of a spoon across 6 plates. Top with oyster salad. Sprinkle crunchy flake sea salt over top and garnish with fennel fronds, dill fronds, and chives.

 

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