the grand aixperience

For those looking to try their hand at a culinary adventure, Executive Chef Raoul Meuwese, shares his recipe for 'Zeeuwse' oysters with jerusalem artichoke and sea buckthorn. Perfect for anyone looking to impress their guests with a taste of Amsterdam's finest cuisine.

with jerusalem artichoke & sea buckthorn

• 6 Oysters (Zeeuwse Creuse) • ½ kg Jerusalem artichoke • 750 ml Milk • 2 cloves of garlic • 50 ml Cream • Pat of butter • Oil for frying • 25 gr Sea buckthorn • 50 ml Grape seed oil • 6 Cornflowers • 6 Sprigs of baby arugula

• Saucepan • Strainer • Hand blender • Mortar & pestle • Spray bottle • Oyster knife • Piping bag

Jerusalem artichoke cream: Peel the Jerusalem artichoke. Save the peel and pat it dry. Cut the Jerusalem artichoke into cubes and bring it to a boil with milk and garlic until the Jerusalem artichoke is tender. Strain the Jerusalem artichoke to reduce the liquid. Return the mixture to the pan and puree with a splash of cream and a knob of butter to a smooth cream. Put the cream into a piping bag.

Jerusalem artichoke crisp: Make sure the peel of the Jerusalem artichoke is completely dry. Fry it briefly until it is crispy.

Sea buckthorn oil: Crush the sea buckthorn berries and mix with grape seed oil. Strain the oil and put it into a spray bottle.

The oyster: Open the oysters and pour out any excess liquid. Pipe a nice dollop of the Jerusalem artichoke cream on the oyster. Then place a cornflower and a sprig of rocket on the cream. Insert the Jerusalem artichoke crisp into the cream and dress the oyster with a few drops of sea buckthorn oil. Enjoy!

This AIXperience is available until 21 June 2023 - Reservations via www.oriolebistro.nl