Oyster Shooter with Hazelnut Cracker

Difficulty:
1/5

Yield:  4 servings

Preparation time is 1 hour 40 minutes

Ingredients

For the coriander oil:

  • 1 bunch of fresh cilantro
  • 1 tablespoon coriander seeds (15 millilitres)
  • 1 ½ cups of olive oil (375 millilitres)
  • salt and pepper

For the tomato syrup:

  • 1 pint of cherry tomatoes
  • ¼ cup of simple syrup (60 millilitres)
  • salt and pepper
  • ¾ teaspoon of sea salt
  • 4 teaspoons of champagne vinegar (20 millilitres)
  • 4 hazelnut crackers
  • 4 oysters
  • 1 tablespoon Oseitra caviar (15 millilitres)

Directions

  1. Preheat oven to 175 degrees Fahrenheit
  2. To make the coriander oil, combine the fresh cilantro and ½ the olive oil in a bar blender. Whiz for 3 minutes without stopping. In the meantime, in a pan, heat the coriander seeds until the smoke point to release the flavours. Cool totally. Add the coriander seeds to the blender and continue to turn with the remainder of the olive oil. Pass through a fine sieve and reserve.
  3. For the tomato syrup, cut the cherry tomatoes lengthways in half and put them round side down, on a baking tray with a grill rack on top. Season and cook at 175 degrees for 1 ½ hours. Remove from the oven. Put the tomatoes in a container with the simple syrup and with a hand blender, whisk until well pureed. Pass through a fine sieve and reserve.
  4. Put 1 teaspoon of the pulp only of the coriander oil in the bottom of each shooter glass without spilling any on the sides. With a knife, pour the tomato syrup on top of the pulp slowly by letting it slide down the side. Repeat for each glass. With the same process, slide some champagne vinegar on top of the tomato syrup. Repeat for each glass. Finally, slide the oil only of the coriander oil on top of the vinegar and repeat for each glass. 
  5. Shuck the oysters. Place a hazelnut cracker on top of each glass and place an oyster on top of each cracker. Add the caviar on top and the sea salt. Garnish with fresh dill.