Squid Crackers, Oyster Emulsion, Frozen Cucumber

Oyster Emulsion

• 400 g fresh oysters (weight including shells)
• 110 g breadcrumbs
• 50 g fresh flat-leaf parsley leaves only
• 600 g rapeseed oil
• fine sea salt to taste
• lemon juice to taste
• ground black pepper to taste

Garnish

• ½ cucumber peeled, deseeded
• fine sea salt for sprinkling

Squid Crackers

• 325 g long grain rice
• 650 g fish stock hot
• 5 g squid ink, liquid
• lemon juice to taste
• 5 g fish sauce
• rapeseed oil for frying
• fine sea salt to taste
• ground black pepper to taste
• borage leaves, small, cut in half lengthways, for garnish
• vinegar powder for garnish