INGREDIENTS:
16 thin slices of pancetta on baking paper
50 ml Joselito ham bone juice
4 gillardeau oysters, oo size
4 thin slices of watermelon
16 slices cut vine-ripened tomatoes (2cm)
Green, unripe almond cores cut into sticks
16 lemon pickle peelings-zests
Seasonal wild herbs and blossoms
50 ml olive oil
100 gr lemon pickle - buttermilk cream
PREPARATION:
Cook the gillardeau oysters in the shell at 68º C for 6 min in the convection oven. Let them cool in the shell and then open. Collect the oyster water and thicken gently with guar gum, and then place the oysters inside again.
Cut 4 holes in each melon strip with a small (2 cm) cookie cutter. Place the melon strips on four plates and place the tomato strips in the cut-out holes. Arrange the lemon pickle cream at the side. Sprinkle the zests and almond sticks over the melons. Place the oysters in the melon strips and place the Joselito pancetta strips loosely curled on top. Pour the Joselito ham bone juice over the melon strips. Sprinkle a little olive oil on top. Place the wild blossoms and herbs in between.
