Pickled Porthilly Oysters with Cucumber, Gherkins and Green Chilli

Pickled Porthilly Oysters with Cucumber, Gherkins and Green Chilli

Pickled Porthilly Oysters with Cucumber, Gherkins and Green Chilli

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.

May 18, 2017

serves for

8

total time

0 HR 0 MIN

ingredients

oysters
10
gherkins
2 large
gherkin vinegar
100 ml
green chilli
1/2, finely diced
cucumber
1/2, diced
banana shallot
1, finely chopped
Garlic
1 clove, finely chopped
Dill
chopped and picked for glamour
rapeseed oil
100 ml, light

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.

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