Kumiai Oyster Recipe

Time30m

Serves4

with Prosecco Foam, Fleur de Sel, Pickled Grape, and Pink Peppercorn

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Ingredients

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1
Pickle the Grapes
In a saucepan, combine white vinegar, sugar, and salt. Bring to a simmer until sugar and salt dissolve. Pour over red grapes in a jar and let cool. Refrigerate for at least 2 hours.

2
Make the Foam
In a bowl, mix Prosecco with lecithin. Use an immersion blender to froth the mixture until a foam forms. Set aside.

3
Plate the Dish
On a serving platter, arrange the Kumiai oysters. Top each oyster with a pinch of Fleur de Sel, a spoonful of pickled grapes, and a dollop of Prosecco foam. Garnish with pink peppercorns.