Oysters with aloe vera, fennel-pineapple cloud and ice-blended anise and lime

Oysters with aloe vera, fennel-pineapple cloud and ice-blended anise and lime
Rodero
Chef: Koldo Rodero
Country: España
City: 31002 Pamplona (Navarra)
Address: Arrieta, 3
(+34) 948211217

Inspired by an older recipe, Koldo Rodero shows the methodical evolution of his work with this dish, demonstrating a more solid intellectual approach in which he pursues perfection and resolution; convincing, persuasive, satisfying the diner more than trying to impress posing gourmets with little understanding. A testimony to serene art and the idealistic spirit that has always distinguished the chef, but now he has tempered these elements of himself with sensibility and pragmatism. And thus, from the original recipe of oyster with ice-blended lime and anise over fennel puree crowned with soy caramel, we pass to this so-called “minimalist” recipe... The first thing that comes to your attention is the quality of the oysters – truly meaty – which release oceanic waves that break against the palate as you bite into them. The oysters are scrupulously cleaned of the membrane that surrounds them, then placed over an aloe vera brunoise that adds a delightful complement of texture. Nevertheless, the dish achieves real brilliance in its counterpoints of flavor – natural, fresh, exotic – as well as the exciting, nuanced sweet and sour richness brought to the creation by the fennel and pineapple cloud, and the ice-blended anise and lime.



The Recipe



Ingredients
Ingredients for 4 servings:

  • 4 oysters
  • 200 g fennel-pineapple air
  • 60 g iced-blended anis-lime
  • 100 g aloe vera pulp

Fennel-pineapple air

  • 1 fennel bulb
  • 2 sprigs of dill
  • 100g ripe, clean pineapple
  • 2 g soy lecithin

Iced-blended anis-lime

  • 300 g water
  • 200 g anis
  • 100 g sugar
  • Juice and zest of 2 lemons
  • Juice and zest of 2 limes

Aloe vera pulp

 

Method
Fennel-pineapple air

Cook the fennel in an abundant amount of water until it is well cooked. Drain well and blend in a food processor with the dill and chopped pineapple. Strain through a fine colander and add a dash of salt and pepper. Just before serving, add the lecithin and blend again in the blender until it becomes an “air”.

Iced-blended anis-lime

Place the water, sugar and anis in a pot and cook.
Bring to a boil and remove from heat. When it has cooled, add the lemon and lime zest and the strained juices.
Freeze the mixture on a flat tray and grate with a fork for plate assembly.

Aloe vera pulp

Peel the aloe vera and blanch three times. Cut into cubes and add to the syrup we have obtained from the 100 g water and 40 g sugar.
Refrigerate

Assembly

Place 4 or 5 well-drained aloe vera cubes in the center of a deep dish and top with an oyster.
Grate the iced-blended anis-lime combination with a fork and place a small amount on top of the oyster.
Whip the fennel-pineapple air with a blender just before serving and add two spoonfuls of the air to either side of the oyster.

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