Award-Winning Oyster Recipe
Josean Rosado, executive chef of the Harbor Court Hotel in Baltimore, took top honors in the National Oyster Cook-off, held on October 20 in Leonardtown. Rosado's Chesapeake Oyster Rockfish Ceviche and Cucumber Granita, took first place in the main dish category and won the overall grand prize.
Here's the recipe:
- 10 ea. Chesapeake oysters, cleaned
- 5 oz. rockfish, fillet
- 1 ea. Local cucumber
- 2 oz. kosher salt
- 2 oz. white wine vinegar
- 1 tsp. sugar
- 1 oz. extra virgin olive oil
- 1 Tbsp. yuzu or lemon juice
- 10 ea. Peppercress leaves
- 1 tsp. pink peppercorns
Method of Preparation:
1. Peel the cucumber and cut in half.
2. Slice one of the halves as thin as possible on a mandolin. Avoid the seeds.
3. Cut the thin slices in brunoise and place in a mixing bowl.
4. Add the salt and let sit for 5 minutes. Rinse the cucumber under running water to remove all the salt.
5. Place the cucumber in a bowl and add the olive oil and yuzu.
6. In a blender, combine the other piece of cucumber, sugar and vinegar. Blend until smooth.
7. Drain the liquid through a fine mesh colander and place in a bowl in the freezer.
8. With a fork, scrape the liquid once it's icing. Continue the process until it becomes solid, yet flaky.
9. Slice the rockfish as thin as possible and mix with the brunoise cucumber.
10. Shuck the oyster, clear the muscle from the shell. Save the oyster in a cup with it juices.
11. Clean the oyster shell under cold running water. Pat dry with paper towel.
12. Place the thin slices of the rockfish in the shell. Top the rockfish with the brunoise cucumber.
13. Place the oyster on top of the brunoise cucumber.
14. Top the oyster with cucumber granite, pink peppercorns and peppercress.