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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.
- Recipe category Appetizer
- Recipe yield 8
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.