Oysters with Papaya and Cucumber Ice Chips

Art Culinaire, Spring, 2001 by Paul Sale

For the ice chips, in a medium covered saucepan over medium beat bring the vinegar and sugar to a boil. Reduce the heat and simmer until reduced to one cup, about 20 minutes. Remove from the heat transfer to a bowl and place in an ice bath until cold. Add the papaya cucumber, Shallots, chervil, chives, mint, parsley and tarragon mix to combine and season. Transfer to a deep pan and place in the freezer until partrally frozen about 15 minutes. Remove from the freezer and using a fork scrape the granite to form small chips. Place in the freezer and repeat every 15 minutes until completely frozen.

To serve cover the bottom of a plate with rock salt and sprinkle with peppercorns. Place six oysters around the dish, spoon some ice chips on top and garnish with chervil.

(Service 6)

For the ice chips:

3 cups champagne vinegar

1 cup granulated sugar

8 papayas peeled seeded and diced

1 cucumber peeled seeded and diced

4 shallots, peeled and minced

1 teaspoon chopped chervil

1 teaspoon chopped chives

1 teaspoon chopped mint

1 teaspoon chopped parsley

1 tablespoon chopped tarragon

Cayenne pepper and white pepper to taste

For the dish:

36 Fishers Island oysters shucked [*]

Rock salt

Pink peppercorns

Black peppercorns

White peppercorns

For the garnish:

Chervil leaves

(*.) Available through Fishers Island Oyster Farm at (631)788 7899.