Baked Oysters with Soy Milk Foam and Saltwort

For the oysters: Rinse the saltwort and blanch in boiling salted water. Puree to a fine consistency. Stir in the egg yolk, butter and breadcrumbs until thoroughly combined. Season with pepper.

Open the oysters and divide the saltwort mixture between them. Place under a preheated broiler until cooked, about 2-3 minutes. 

For the foam: Heat the soy milk and fish stock together in a saucepan, beating until fluffy. Divide between the oysters.