Beetroot Oysters with Sword Clams and Focaccia

For the wasabi butter, mix the butter, wasabi paste and lemon zest with the tarragon. Season to taste with fleur de sel and pepper.

For the focaccia dough, mix all the ingredients into a smooth dough and let it rise covered in the refrigerator for 4-5 hours. It is best to use a large bowl so that the dough does not overflow.

Then pour the batter into a deep, parchment-lined vegetable grill tray. Stir the dough as little as possible so that the air bubbles stay in the dough. Then cover the dough and let it rise for another 40-50 minutes at room temperature. Cut the tomatoes into slices. Drizzle the focaccia with the olive oil and then top with the tomato slices. Finally, sprinkle with rosemary needles and coarse sea salt.

Bake the focaccia in the preheated grill at 225 degrees for about 35 minutes until golden. Then take it out of the mold and let it cool on a wire rack for at least 20 minutes so that the focaccia does not tear if you cut it into strips, for example.

For the beetroot oysters, break open the oyster shells, collect the oyster water in a bowl and set aside. Take the oysters out of their shells and place them in an iSi Gourmet Whip with the beetroot juice. Close the bottle and fill it with two N2O cartridges. Shake the Gourmet Whip well and place in the fridge for 1 hour.

Take the iSi out of the refrigerator, place the bottle upright and hold kitchen paper in front of the opening. Carefully release the pressure. Then open the bottle and pour the contents through a sieve into a bowl. Put the set aside oyster water with 300 ml of the collected beetroot juice in an aluminum bowl and let it boil down on the grill. Add the oysters from the sieve, remove from the grill in the shell and let stand for 5 minutes. If the grill has a hotplate, this is ideal for this.

While the oysters are pulling, grill the razor clams for about 2 minutes on each side. Melt the wasabi tarragon butter. Remove the oysters from the liquid and keep warm. Arrange the oysters and razor clams on a plate and pour the melted butter over them. This is served with the focaccia.