Ostras a la Gallega

Final presentation:

• 1 oyter
• Potato foam
• Lemon juice
• Pimenton (same as octopus)
• Maldon salt
• Extra virgin olive oil

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Potato foam

• 2.5  lb   Potato - GPOD    
• 1 pint  Milk Gallon    
• 1 pint  Heavy Cream    
• Kosher Salt Diamond Crystal to taste

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Potato Foam:

• Peel potatoes, cut in pieces and cover with milk and heavy cream. Salt to taste.
• Cook until the potatoes are soft.
• Blend in vita prep until very smooth with 1 pint of the milk mix.
• Pass through fine chinoise if has still lumps on it.
• Fill up the foam siphon, close, add two nitro charges and reserve on a bain marie until service

Before service:

• Open the oysters you need for service.
• Remove the meat and put in a pint containers with it's own water. cover with a plastic film
• Clean the shelves and set aside.

Final presentation:

• Place 1 oyster in 1 shelve.
• Put the oyster on the grill. we just want to warm up the oyster. add olive oil inside.
• remove from the grill, drizzle with a little lemon juice and a little olive oil.
• Put potato foam on top.
• Put pimenton on top and maldon salt
• Plate with coarse salt underneath to hold the oyster.