Oyster in three kinds

(Oyster in gazpacho, Oyster in tomato juice and mustard seed oil, Oyster with sea urchins and char caviar)

Ingredients for 4 servings:

4 oysters Fine de Claire
1 ½ tsp of finely diced tomatoes
1 ½ tsp of finely diced cucumbers
1 ½ tsp of finely diced shallots
1 ½ tsp of finely diced green pepper
1 ½ tsp of finely diced red pepper
Tomato juice:

Coarsely chop 500 grammes of tomatoes (take care not to waste any juice), steam for one hour in a steamer, then strain through a cloth and use immediately.
Arrange the oysters in shot glasses and fill with the gazpacho.
Gazpacho:
Mix the tomato juice and diced vegetables, season with white soy sauce and red wine vinegar.

Oyster in tomato juice and mustard seed oil:
60 ml of tomato juice
1 tsp of mustard seed oil
1 tsp of jellied balsamico

Jellied balsamico:
300 ml of balsamico
2 tbsp of red wine vinegar
2 tbsp of light soy sauce
1 ½ tbsp of agar

Bring the vinegar and soy sauce to the boil and add agar, cook for 30 seconds and strain through a sieve.

Arrange oyster in a shot glass. Mix tomato juice and mustard seed oil and pour over the oysters. Decorate with a diced piece of jellied balsamico.
Serve oysters with see urchins and char caviar. Separate oyster, cover with sea urchin and decorate with char caviar.