4 Roma tomatoes
2 Tbsp heavy cream
2 Tbsp jarred horseradish
1 Tsp kosher salt
½ Tsp lemon juice
2 C chipotle in adobo, canned
2 Tbsp heavy cream
6 large oysters
2 sheets aluminum foil
1 large sous vide pouch
1 Tsp applewood chips
Smoking gun fitted with glass cloche
Brunoise red onion
Brunoise red pepper
Small dice lemon segments
Microgreens
Prepping time: 30 minutes / Cooking time: 20 minutes
6
1. Place 6 oysters on a plate with crushed ice.
2. Top with tomato horseradish and chipotle cream dots.
3. Top with lemon segments.
4. Garnish with microgreens.
Take your sous vide skills to the next level with this exotic, impressive sous vide octopus.
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