recipe 
yields
6 servings
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
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
ingredients
Sorbet
Salad
steps
(This dish is pictured in the October issue of The Local Palate in “Raising the Standard”)
Sorbet
- 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.
- Heat mixture over low heat, stirring frequently, until warm .
- Cool completely and let sit overnight in refrigerator.
- Spin mixture in ice cream machine and reserve in freezer.
Note: Grams and milliliters 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.
Date Published: 10.20.15
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- from Chef Scott Crawford of Standard Foods, Raleigh, NC
