Peas, asparagus and scallions
Blanch and cool the vegetables and add a little salt.
Beefsteak tomato preserve
First place the tomatoes in an airtight glass jar and blanch. When cool, remove the skin and seeds and transfer to another glass jar with a basil leaf and a little xtra virgin olive oil. Steam for 45 minutes at 90ºC / 194ºF. Leave to cool, then pour off any liquid and slowly reduce it.
Gillardeau oysters
Open the oysters. Beat the water from the oysters with the lemon juice and soy lecithin to create an
air of oyster and lemon.
First plate the tomato with the cauliflower in vinegar, reduced tomato juice, asparagus, scallions, peas and pea flowers. Then arrange the oysters on top with the oyster and lemon air, and sprinkle with salt flakes.
Chef's Remark:
"We consider beefsteak tomatoes to be one of the best varieties, and the idea of this recipe is to offer them all year round; as a result, we make our own tomato preserve and serve it in a surprising way with vegetables and Gillardeau oysters."
Preparation by: Oriol Rovira
Pda 2009 Picapoll (DO Pla de Bages), by Celler Solergibert. The grapes come from old vines of Picapoll, a variety that had all but disappeared. After aging in acacia wood, the result is a dry, very fresh wine that blends well with the briny and sharp flavors in this dish as well as with the sweetness of the tomato.
