Carrot and Cardamom Infused with Lime Creme Fraiche
Chef Dave Arnold and Chef Nils Noren
Yield: 8 Servings
- 5 liters freshly squeezed carrot juice, skimmed and strained
- 130 grams aquarium salt
- 3 grams finely ground cardamom
- 24 Long Island or Northern Oysters
LIME CRÈME FRAICHE:
- 250 grams crème fraiche
- ½ gram Xanthan Gum
- 20 grams strained lime juice
- Zest of 1 lime
- Salt and Pepper
TO ASSEMBLE AND SERVE:
FOR THE OYSTERS:
Use a high shear blender to combine carrot juice,
aquarium salt, and cardamom to a particle size of less than 10 microns.
Wash oysters (but do not shuck!) and lay them right-side up in a
container big enough to hold oysters and liquid. Pour carrot-cardamom
mixture over oysters and let sit at a temperature between 50° F and 70°
F, out of light, for 2 hours. Do not move or disturb oysters during
this time or they will not eat the surrounding liquid.
FOR LIME CRÈME FRAICHE:
Whisk together crème fraiche, xantham, gum, lime juice, and zest. Season with salt and pepper to taste.
To Assemble and Serve:
Remove oysters from carrot bath and rinse. Shuck
oysters and use only those that have ingested carrot liquid for service.
Top with mini-quenelle of lime crème fraiche and garnish with chopped