Warm gingered oyster, carrot, bacon crumbs
Serves 8 

Ginger jelly
1tsp (5ml) butter 
1/2 onion, diced
25g ginger, skinned and sliced
25ml white wine vinegar
25g sugar 
1tblsp lemon juice
200ml smoked salmon stock
2 leaves gelatine 

Sweat the onion and ginger in the butter until translucent.  
Add vinegar, sugar and lemon juice and reduce by half. 
Add stock and bring to the boil, remove from the heat and leave to infuse for an hour.
Strain through a fine strainer.
Sponge the gelatine in ice water.
Bring 200ml of the stock to the boil.
Remove from heat and add gelatine, strain through a fine strainer.
Pour 1cm of jelly into tumblers.
Refrigerate to set.

Bacon crumbs
100g streaky bacon

Place bacon strips flat on a oven tray lined with greaseproof paper. Place another piece of greaseproof paper on top and place a layer of rocksalt on top of that to prevent the bacon from curling up.
Place in oven@180C for 30 minutes until the bacon is crispy.
Leave to cool and chop very fine so it resembles bread crumbs.
Place on paper towels to absorb the excess fat.

Carrot foam
300ml fresh carrot juice
1 Tbsp (15ml) lecithin

Place the juice and lecithin in a jug and create a foam using a handblender.

Ginger poached oyster 
8 oysters, shucked
 
Bring remaining stock to a very slow simmer
Poach shucked oysters for 1 minute in liquid.
Remove from the stock and place on top of the bacon crumbs

To serve:
Place 1/2 Tbsp of bacon crumbs in each glass on top of the jelly.
Place the warm oyster on top of that and fill up the glass with the carrot foam.

Chef:
Margot Janse - Le Quartier Francais (view profile)