Oysters in rhubarb jelly

A breath of fresh and acidulous air blows over IGP Charentais white wines in this recipe to prepare with local IGP products by the chef Florian Puglia.

Ingredients

Preparation

1. Put 200 g of rhubarb and 200 cl of water in a mixer; mix at high speed to extract the juice then filter to avoid deposits. Season.
2. Put the 3 sheets of gelatine in very cold water.
3. Heat the rhubarb juice in a pan at 50°C then add the gelatine. Leave to cool.
4. Open the oysters and cut the muscle.
5. Use tinfoil to make supports to hold the oysters steady. Once the jelly has cooled, pour a soup spoon into each oyster, making sure the oyster is completely covered.
6. In a saucepan, add the minced onion, the chopped clove of garlic and the 200 g of rhubarb cut in cubes of about 1 cm. Leave for about 10 minutes. Season with salt, pepper and piment d’Espelette. Deglaze with the cider vinegar. Add liquid to cover. Allow to reduce until the liquid evaporates.
7. Mix until a porridge-like texture is attained. In a pan, add the milk and cream and a bunch of tarragon. Bring to the boil and leave to infuse for 20 minutes.
8. Mix the whole and add the gelatine previously.
9. Leave to cool, put in siphon. In a pan, add the water and agar-agar, boil for 2 minutes. Remove and place in fridge.
10. Once the whole is jellified, put in a blender with the bunch of tarragon. Mix until homogenous with a distinct green colour.
11. So that the butter is spreadable, remove from fridge 1 hour beforehand. Using a mixer or a blender, mix the whole so that the algae are chopped roughly.

The sommelier’s pairing

Serve with a cool white acidulous wine based on a Chauché varietal.
Colour: pale yellow
Tasting: a wine with a fine, acidulous nose. Round and full in the mouth with notes of white flowers, apricot and a final of rather fat dried fruits.
Chauché variety adds a subtle final to this wine.
Served between 10 and 12° C.
Best served young.