How Cooks at LA’s Providence Meticulously Put together an Oyster Dish

At Los Angeles’s two-Michelin-starred seafood restaurant Providence, chef Michael Cimarusti makes use of solely wild-caught fish to make dishes like scallops with black truffle, uni egg, Alaskan king salmon with truffle sauce, and extra.

The tasting menu kicks off with an oyster topped with golden kaluga caviar. The restaurant will get its oysters from the Hood Canal in Washington State. “It’s actually a shigoku oyster that has spent extra time on the bed, about an extra year on the bed, so that they come larger,” says Cimarusti.

The cooks start washing the oysters by placing them over ice and operating chilly water on them, which knocks off the barnacles and any sand which will have collected. Next, they rubber band all of the oysters shut to be sure that the liquid inside, referred to as liquor, doesn’t leak and can be utilized within the sauce somewhat later. The rubber banded oysters are steamed for 2 and a half minutes after which rested for one more minute, which makes them heat, however not too sizzling.

“You can still hold it in your hand,” says Cimarusti. “It does enough to set the flesh, so that it has a nice mouth feel.”

The oysters are put upright on ice, in order that the liquor stays within the shell. They’re then shucked and returned to the shell.

From there, the sauce is constructed from champagne and cultured butter. They add the additional juice from the oysters into the sauce and precisely eight grams of caviar and superb herbs.

“Opening up that caviar a couple times a week and just looking at it, marveling at it, and tasting it, it’s different every time,” Cimarusti marvels. “It’s a magical thing.”

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