Name: Fermented Black Garlic & Heirloom Tomato Consommé with Smoked Oyster Pearls, Crispy Kale Ash, and Verbena Oil
Prep time: 1 h 15 min
Cook time: 1 h 45 min
Total time: 4 h
Yield: 4 servings
Cuisine: Modernist
Ingredients: 1.5 kg (3.3 lbs) mixed ripe heirloom tomatoes, quartered; 60g (approx. 6-8 cloves) fermented black garlic, thinly sliced; 1 large (80g) shallot, very finely minced; 4 large (approx. 120g) egg whites, lightly whisked; 12-16 small (e.g., Kumamoto, Fanny Bay) fresh oysters, shucked, liquor reserved; 100g (1 medium bunch) curly kale, tough stems removed; 30g (approx. 1 cup, packed) fresh lemon verbena leaves; 120ml (1/2 cup) grapeseed oil, plus 1 tbsp for kale; 1 tbsp extra virgin olive oil (for poaching oysters); Diamond Crystal kosher salt, to taste; White pepper, freshly ground, to taste; Smoking wood chips (apple or alder), for smoking gun

Magic Sous

Fermented Black Garlic & Heirloom Tomato Consommé with Smoked Oyster Pearls, Crispy Kale Ash, and Verbena Oil — Magic Sous