Oyster and Seaweed

Oyster and Seaweed  by JP McMahon of Food On The Edge, Aniar Restaurant, Tartare Café + Wine Bar, and Cava Bodega

Food on the Edge

Oyster and Seaweed

Discover the flavours of the sea with this Oyster and Seaweed recipe by JP McMahon, the organiser of Food On The Edge chef symposium, and chef/owner of Aniar Restaurant, Tartare Café + Wine Bar, and Cava Bodega, as served at the national launch party in Dublin 2019.

August 28, 2019

Season & Occasion

serves for

10

ingredients

12
(Achill Island sea salt if possible)
Kelp Oil
350ml
25g ( Milled sugar kelp)
Pickled Seaweed
50g (fresh channelled wrack)
75ml
35g

Step 01
  1.  

To make the oil:

Place the oil and kelp in a thermomix and blend at 60˚C for 12 minutes. Cool and allow to macerate overnight. The following day, strain through muslin. Place in a squeezy bottle and chill.

 

Step 02

To make the pickled seaweed:

In a pot, bring the vinegar, water and sugar to the boil. Remove from the heat and allow to cool slightly.

Pour over the seaweed and chill.

 

Step 03

To assemble: dress each oyster with a little kelp oil and garnish with fresh dillisk and some pickled channelled wrack.

Finish with a pinch of sea salt.

JP McMahon

JP McMahon

JP McMahon is one of Ireland’s most prominent chefs.

SEE FULL PROFILE