When I fall into the ocean, I am home

Recipe by Hannah Flora, Executive Sous Chef at Addison Reserve Country Club, Delray Beach, Florida, USA

Yield: 4 portions

Ingredients

• 4 Kumamoto Oysters
• 1/2 cup Watermelon Mignonette (see recipe)
• 1/4 cup Pickled Watermelon Rind (see recipe)
• Preserved Lemon Rind

Watermelon Mignonette
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Watermelon Juice (fresh)
• 2 Tablespoons Seedless Watermelon (diced small)
• 2 teaspoons Scallion (minced)
• 2 teaspoons Mint (chopped)
• 1 Lime (zest)

Pickled Watermelon Rind
• 1/4 cup Watermelon Rind (brunoise)
• 1/4 cup Sugar
• 1/2 cup Champagne Vinegar
• 1 teaspoon Pickling Spice

Preserved Lemon Rind
• 2 Lemons (peel and chiffonade rind)
• 1/4 cup Champagne Vinegar
• 1/4 cup Sugar
• 1 cup Water

Garnish
• 1/4 cup Wild Blueberries (fresh)
• Calvin Pea Tendrils (supplied by The Chef’s Garden)
• Asian Signature Blend (supplied by The Chef’s Garden)

Extra Plating
• Beach Rocks

Preparation

Watermelon Mignonette
Mix all ingredients until incorporated, then chill.

Pickled Watermelon Rind
Combine all of the ingredients in a small saucepot. Dissolve the sugar and then cool.

Preserved Lemon
At room temperature, bring the lemon rind and water to a boil in a saucepot. Remove and drain. Continue this process three times. On the fourth time, add the sugar, vinegar, and blanched lemon. Bring to boil and turn off the heat. Let the lemon steep for 10 minutes then cool and reserve.

Kumamoto Oysters
Shuck the oysters and clean away from the shell then fill the cavity with watermelon mignonette and pickled watermelon rind.

Assembly
In a small bowl, place your beach rocks. Place the oysters on top of the beach rocks. Garnish with wild blueberries
and preserved lemon, and micro greens.

The Clubhouse at Addison Reserve Country Club,  Delray Beach, Florida, USA