Kumamoto Oysters with California Avocado and Bloody Mary Sorbet

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Serves: 6
24    kumamoto oysters
  Fresh California Avocados*, small dice
Tbsp.  lime juice juice
Tbsp.  extra virgin olive oil, divided
  As needed  sea salt to taste
  As needed  Tomato Consomme (recipe follows)
  As needed  Tomato Sorbet (recipe follows)
Tbsp.  chives, finely chopped
    Tomato Consomme (Yield: 3/4 cup)
  Roma tomatoes
tsp.  agar agar
  As needed  sea salt to taste
    Tomato Sorbet (Yield: 1 quart)
oz.  tomato juice
oz.  carrot juice
12  oz.  celery juice
1 3/4  oz.  trimoline sugar
1 1/4  oz.  glucose powder
oz.  sugar
tsp.  sorbet stabilizer
1/4  oz.  grated horseradish (2 Tbsp.)
1/4  oz.  sherry vinegar (1/2 Tbsp.)
1/2  tsp.  sea salt
1/2  tsp.  ground black pepper
  As needed  hot sauce

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Tomato Consomme:

  1. Puree tomatoes in food processor. Line chinois with cheesecloth and place over a large bowl. Pour puree into chinois and drain. Heat half the puree and add the agar agar. Bring to a boil. Add remaining tomato water and sea salt. Remove from heat and chill.

Tomato Sorbet:

  1. Combine half of the juice with the trimoline sugar, horseradish, Worcestershire, hot sauce, sherry vinegar, salt and pepper in a saucepan and heat. Combine the sugar, glucose and stabilizer in another saucepan and bring to a boil. Add the remaining liquid and the remaining juice. Remove from heat. Strain through a chinois and chill. Freeze in an ice cream machine.

To Assemble:

  1. Mix the avocados with the lime juice, 1 tablespoon of the olive oil, and the sea salt.
  2. Place a ring mold onto a bowl. Add 1/6 of the avocado mixture and smooth into an even layer. Remove ring mold. Place 4 freshly shucked oysters on top of the avocado. Pour 3 tablespoons of tomato consommé around each avocado mold. Spoon one scoop of Bloody Mary sorbet onto center of mold. Garnish each with the chives and remaining tablespoon of olive oil. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Craig Strong

ExecutiveChef Craig Strong, Studio at Montage Resort (Laguna Beach, CA)

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