Ingredients
- 6 live gasar oysters
- 200 g ripe sapo melon (skinless and seedless)
- 4 g sea salt
- 1 sour passion fruit
- 18 g of molasses
- Sprouts and coriander
- Ice
Preparation method
Melon:
Cut the melon into wide, thin slices. Mix the melon slices with the salt. After mixing well, place in an airtight glass jar, pressing down on the bottom. Before covering, place a plastic bag over the mixture. Leave to ferment in a ventilated place for at least 4 days.
Passion fruit:
Cut open the passion fruit at one end and remove all the pulp, reserving the rest. Blend the pulp in a blender to make a concentrated juice. If necessary, add a little water, strain and set aside. Remove the membrane from the mesocarp (the white part that comes into contact with the pulp) of the passion fruit and add it to the freshly strained liquid from the fruit, along with the cane molasses. Set aside.
Finalization:
Open the oysters and carefully remove them from their shells so as not to damage the meat. Place them in a bowl over a baking dish filled with ice (inverted bain-marie) so that they remain cool until they are served. On a porcelain or ceramic spoon of your choice, place the slices of fermented melon at the base, an oyster and a piece of the passion fruit preserve on top, finishing with coriander sprouts. Serve chilled.
Extra!
Taste the chef's creations at the restaurant PURO Oyster Bar or live an exclusive experience with the Menu PURO Floripa — a special selection of dishes created by chef Pedro, celebrating the authentic flavors and essence of Florianópolis.
