A delicious recipe from whisky and dining pairing

(Photo: Artit Wongpradu)

Poached Oyster with Oyster & Whisky Emulsion, Fermented Mushroom Juice, Cucumber (Serves 6)

Ingredients Instructions
  • 6 XL Oysters
  • 1 Cucumber
  • 30g Oscietra Caviar
  • For the emulsion: 7 Oysters
  • 30ml Tullibardine The Murray 2007
  • 500ml Rapeseed Oil
  • 30ml Cider Vinegar
  • 0.2g Xanthan Gum
  • 30g Egg Yolk
  • To season: Table Salt
  • Fermented Mushroom Juice
  • 500g Button Mushrooms
  • 25g Sea Salt
  • Note: Make the mushroom juice 5 weeks in advance. Slice the mushrooms and mix with the salt. Pack very tightly into a jar and just cover the surface with bottle water Place a weight in top and leave at room temperature for around 1 week until fermentation has slowed down. Check this with a PH meter to be safe Seal and leave in the fridge for another 4 weeks When ready, strain the mushrooms out and retain the liquid
  • Make the emulsion. Open the oysters carefully and add the meat and all the juices to a tall container
  • Add all the other ingredients together except the oil and the salt. Using a stick blender, blend until smooth. Now add the oil very slowly with the blender on to emulsify and create a mayonnaise
  • To serve - Peel the cucumbers and then make ribbons with a peeler. Lightly salt to soften.
  • Poach the oysters, in the shell at 70⁰C in water for 35 minutes
  • Now remove from the shell and carefully place the oysters on the plate (add the juices to the mushroom juice)
  • Coat the oysters with the emulsion so that they are covered
  • Place some of the fresh cucumber next to this and then finish with the mushroom juice and a small spoon of caviar