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Chantilly of Coffin Bay Oyster

Try this seafood recipe by Brett Graham, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Chantilly

  • 75g oysters

  • 75g oyster juice

  • 125g velouté of turbot and scallop

  • 15g shallots, cooked in champagne

  • 1.5 leaves gelatin, softened in water

  • 100g cream, softly whipped

  • Tartare

  • 25g oysters, diced

  • 25g kingfish, diced

  • 1 tbsp caviar (optional)

  • Chives

  • Dill, chopped

  • 1 tsp shiso vinegar

  • 2 tsp olive oil

  • 1 tsp oyster juice

  • Frozen Oyster Juice

  • 250ml oyster juice

  • 100ml cream

  • 2 tsp horseradish, finely grated

  • Sea salt (to taste)

  • Garnish

  • 2 large frying potatoes

  • Seaweed, dried and powdered

  • 6 large oysters, shucked and dried on cloth

  • flour

  • Egg wash

  • Panko breadcrumbs

  • Oyster leaves

  • 3 tbsp pickled onion mayonnaise (plain mayonnaise with chopped pickled onion mixed through)


  • Chantilly:

  • 1.

    Mix oysters and oyster juice in pan and heat at 80°C until gently warmed.

  • 2.

    Place in blender on high power. Add velouté, shallots and softened gelatin.

  • 3.

    Pass through a fine sieve and cool over ice, then fold in softly whipped cream. Check for seasoning as may need a touch of lemon juice.

  • 4.

    Place in piping bag and chill.

  • Tartare:

  • 1.

    Mix the oysters and kingfish together and season with the chives, dill, shiso vinegar, olive oil, oyster juice, and caviar (if using).

  • Frozen Oyster Juice:

  • 1.

    Blend all ingredients together, pass through a sieve and freeze.

  • 2.

    Once frozen, mix in blender.

  • Garnish:

  • 1.

    Cut potato into long thin rectangular strips and bake between two trays until crisp.

  • 2.

    Sprinkle with seaweed salt.

  • 3.

    Pass the oysters through flour, egg wash then panko breadcrumbs and store in fridge.

  • To Serve:

  • 1.

    Pipe the chantilly into a martini glass then gently cover with the tartare.

  • 2.

    Top with the frozen oyster juice.

  • 3.

    Add some oyster leaves as garnish.

  • 4.

    Fry the oyster at 180°C for 1 minute, place a spoon of pickled onion mayonnaise in an oyster shell, sit the oyster on top and serve on the side. Then add the potato crisp in another small dish on the side.


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