Remove the silver skin and the sinew from the oyster blade.
Set 1600 grams of cleaned oyster blade aside to prepare as steaks.
Sear the oyster blade trimmings in Debic Roast & Fry.
Add the finely chopped carrot, leek, mushrooms, and onion, together with the star anise.
Deglaze with red wine and reduce to half.
Add the stock and leave to simmer until cooked through.
Pass the mixture, set the cooked oyster blade meat aside for later use, and reduce to brown stock.
Peel the potatoes and cut out cylinders using a round cutter.
Vacuum seal the potatoes and cook them at 90 °C for 30 minutes in a bain-marie or combi steamer.
Cool down the remaining oyster blade meat that you set aside when preparing the brown stock and pick it apart.
Allow to dry until crisp.
Cut the scallions into thin strips and place them in ice water.