Watch House Oysters, Macoun Apple and Fennel Dashi, Sliced Macoun Apple, Fennel Frond, Thai Basil & Chili Oil
I juiced some of the apples and fennel bulbs, adding some ascorbic acid crystals to keep the juice from oxidizing. I placed the juice in a sauce pot over medium heat and brought it up to just under a simmer. I added some kombu and bushi and allowed everything to come together for about 10 minutes. I strained my dashi and chilled it thoroughly before plating.
I spooned some of the dashi into a bowl and arranged the oysters and garnish around it. Everything aside from the chili oil was left pretty much as is. I sliced the apples and pieces of fennel but didn't do anything to them. I placed some fennel fronds and the basil in the bowl. And I finished with drops of a spicy and very aromatic chili oil that I make and use in a variety of applications. It was a nice counterpoint to the salty sweet dashi and garnish.