Recipe

Appetizer

Pickled Porthilly Oysters with Cucumber, Gherkins and Green Chilli

By

Share
Facebook Twitter ShareAddThis
Pickled Porthilly Oysters with Cucumber, Gherkins and Green Chilli
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated
Error

An exclusive oyster recipe shared by chef Nathan Outlaw, from the eponymous restaurant, served at the international launch of Food on the Edge 2017 in London.

Ingredients
Ingredients
Info box
  • Recipe category Appetizer
  • Recipe yield 8
Preparation

Serves 10 portions

Open oysters, strain and save liquid. Add the gherkin vinegar and oyster juice together and add back the oysters.

Leave for 4 hours. Wash shells and keep.

Mix the shallot, garlic, chilli, gherkins, cucumber, oil and oyster pickle juice. Last minute season and add dill.

Serve the oysters in the shell, dressed on salt or seaweed.

Tags
Comments
Register or login to Leave a Comment.