Oysters, Sherry Consommé, Celery Recipe

Prepare aromatics

In a medium bowl combine the finely chopped shallot, chopped celery stalk (white part), and parsley stems. Set aside.

Mix base liquids

In a heavy saucepan combine the dry sherry, fish or shellfish stock, and cold water. Add the chopped aromatics, bay leaf, peppercorns and salt. Stir to combine.

Clarifying raft preparation

Whisk the egg whites briefly until frothy but not stiff. Stir the crushed egg shells into the egg whites (if using). Add the egg-white mixture to the cold liquid mixture and stir gently to distribute. The egg whites will collect solids as they heat (this is the 'raft' that clarifies the consommé).

Cook gently

Place the saucepan over medium heat and slowly bring to a very gentle simmer (do not boil). As the liquid heats, the egg-white raft will rise and form a cap. Once the raft has set (about 10–12 minutes) reduce heat to the lowest setting and maintain a bare simmer for 15 minutes to extract flavor and clarify. Do not stir while simmering.

Strain and cool

Carefully make a small hole in the raft with a spoon and ladle the consommé through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bowl. If you want extra-clear liquid, pass it through a second filter. Taste and adjust seasoning with a little more salt if needed.

Chill (optional)

If you prefer the consommé chilled, place the bowl in an ice bath and stir gently until cooled, or add a few ice cubes and remove them before serving. If finishing with butter, whisk in the cold tablespoon of unsalted butter now to add gloss and mouthfeel; keep chilled until service.

Prepare oysters

If oysters are not already shucked, shuck them carefully and reserve their liquor. Place oysters on a bed of crushed ice or keep chilled until plating. If using shelled oysters, drain excess liquor but keep a little to help meld with the consommé.

Make celery vinaigrette

In a small bowl combine the lemon juice, champagne vinegar, olive oil, a pinch of sea salt flakes and freshly ground black pepper. Whisk to emulsify. Stir in the fine diced celery and allow to sit for 5–10 minutes so the celery softens slightly and absorbs acidity.

Assemble oysters

Arrange oysters on a chilled platter or individual shallow bowls. Spoon a small teaspoon of the celery vinaigrette directly on each oyster (or toss oysters lightly in the vinaigrette if shelled). Add a few thin celery heart slices and a couple of matchstick celeriac pieces (if using) on top of each oyster for texture.

Add consommé

Warm a portion of the clarified sherry consommé briefly if serving warm (do not boil). Using a ladle, gently pour approximately 3–4 tablespoons (45–60 ml) of consommé into each oyster shell or into the shallow bowl around the oyster, depending on presentation. If serving chilled, pour chilled consommé the same way. The consommé should complement but not overwhelm the oyster.

Finish and garnish

Scatter microcelery or microgreens over the oysters, finish with a tiny pinch of sea salt flakes and a light grind of black pepper. If desired, add a few drops of reserved oyster liquor to heighten brininess. Serve immediately.

Serve 12 oysters arranged on crushed ice with the sherry consommé spooned in or around each oyster. Provide small spoons so diners can enjoy both oyster and consommé together. Any remaining consommé can be kept chilled up to 24 hours and reheated gently (do not boil) before service.