Char-Grilled Oysters With Cooked Seaweed

Victor Arguinzoniz, the creator of char-grilled haute cuisine and author of innumerable devices and techniques that he applies to the various delicacies he prepares, which are always stellar, never ceases to investigate. In 2006 he has incorporated several important dishes to the menu, among which the wood-grilled oysters over cooked seaweed are a highlight.
The oysters are removed from their shell, their juices set aside, and the membrane that surrounds them is taken off. They are placed onto a small, flat metal casserole dish and are then placed on the grill, which shouldn’t be too hot, approximately 15 cm from the embers. Immediately they are doused with the oyster juices. Wait 30 seconds and turn the dish, douse again with the juices and cook for 30 seconds more, dousing a third time just before plate assembly. Each oyster is placed over a bed of cooked seaweed.
It is a truly essential dish, consisting only of the main ingredient and the garnish: sea and more sea, in a quest for oceanic profundity. The oyster is distinctly different from its raw version: meaty and bursting with juices, but creamy. The flavor is distinct as well – iodized… very iodized. Supported by the seaweed that is presented with an al dente consistency. In short, a new way of eating oysters.