This was the final version of this dish. I was pretty happy with how it turned out. It's really unfortunate about that previous version with the liver mousse and all. It was just not tasty at all.

Anyway, this was awesome. It's a luscious sweetwater oyster from Hog Island, here in the Bay Area.

It's topped with a very small piece of Boccalone (also Bay Area) lardo that has been torched to render some of the fat, alter the texture, and give it some char. The fattiness of the lardo plays really nicely with the fresh and silky briny qualities of the oyster.

Watermelon adds some sweetness and texture, while lovage provides some herbal notes. The lime added some acidity and, thanks to the inclusion of the peel, some bitterness. Finally, since the oyster lost a bit of its brininess with all the oyster flavors present (especially the fattiness), I added some back by sprinkling on some Maldon salt.

Posted by Barzelay on 2010/07/21 @ 3:51 | Comments (0) | Lazy Bear, Meat, Seafood, Veggies, Fruit, Grain, Cheese