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Oysters poached in their own water, ham siphon and samphire pickles
This oyster recipe by chef Kilian Boudard is accompanied by a cocktail pairing by Jodie Bongert, Joki's barmaid. The duo's dishes and cocktails are equally sophisticated.
These recipes from Kilian Boudard and Jodie Bongert, chef and barmaid at Jokirestaurant in Bordeaux, are taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
- Serves 6
- Preparationtime: 45 min
- Cooking time: 10 min
- Resting time: 3 h
Ingredients for Kilian Boudard 's poached oysters
- 18n°3oysters
- 6 oyster leaves
- Candied lemon purée
- 50 g fresh samphire
For the oyster water jelly
- 40 cl oyster water
- 4.8 g gelatin (2 or 3 sheets )
For the ham siphon
- 150 g ham
- 20 cl liquid cream
- 10 cl milk
For the samphire pickles
- 100 g samphire
- 50 g caster sugar
- 10 cl raspberry vinegar
- Sal t
Steps for Kilian Boudard 's poached oysters
- Glasswort pickles: Wash the glasswort and place in a jar. Season with salt. Pour the sugar, 15 cl water and vinegar into a saucepan. Bring to the boil, then pour the boiling liquid over the samphire. Close the jar and leave to stand at room temperature for 2 h.
- Oysters: Open the oysters and pour into a colander to remove the water. Pour the water into a saucepan. As soon as it boils, add the oysters and cook for 30 seconds. Remove and chill.
- Oyster water jelly: Recover the cooking water and add the gelatine. Place 3 dots of preserved lemon purée on top of 3 oysters in a soup plate . Pour in a ladleful of gelled oyster water . Set aside in the fridge.
- Ham siphon: Brown the diced ham in a saucepan , then pour in the cream and milk. at the first boil, strain the saucepan and leave to stand for 1 h. Strain the cream through a fine sieve to remove the diced ham. Allow the cream to cool, then pour into a siphon.
- To serve: Remove the plate from the fridge and place the ham siphon on top of the jellied oyster water . Add fresh samphire, pickles and an oyster leaf.
Fatwash " cocktail pairing
- Serves 6
- Restingtime: 6 h
Ingredients for Jodie Bongert 's Fatwash
- 12 cl peated whisky
- 32 g Bellota fat
- 18 drops Angostura bitter
- 6 squares brownsugar
- 6 cl sparkling water
Steps for Jodie Bongert 's Fatwash
- Preparation: Place the peated whisky in a pouch, add the Bellota fat and vacuum-seal. Leave to infuse in the freezer for 6 hours. Strain the contents through a fine sieve.
- To make: Place the 6 sugar squares soaked in the 18 drops of Angostura bitter in a mixing glass , then add the sparkling water. crush with a pestle. Add a few ice cubes , then pour in the whisky.
Has this recipe inspired you to discover Kilian Boudard's cuisine and Jodie Bongert 's mixology ? Read the Gault&Millau review of Joki.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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