Cider-pickled oysters with shallot, caper and apple relish

Cider-pickled oysters with shallot, caper and apple relish

By
From
Everyday Seafood
Serves
4 as a starter

These oysters are a great party snack. You can get everything done beforehand and just dish them up when you are ready. If you’re not mad about raw oysters, then try deep-frying them. Coat the oysters in flour, then beaten egg and finally with breadcrumbs. Fry them in hot oil for a few minutes, drain on kitchen paper and serve with the relish on the side.

Ingredients

Quantity Ingredient
12 live pacific oysters
100ml cider vinegar
100ml olive oil
2 large banana shallots, peeled and finely chopped
1 red chilli, deseeded and finely diced
1 tablespoon small capers in brine, drained and rinsed
2 granny smith apples
1 tablespoon chopped tarragon
1 tablespoon chopped dill

To serve

Quantity Ingredient
rock salt or seaweed

Method

  1. Open the oysters and strain their juice through a muslin-lined sieve into a measuring jug. Keep the shells.
  2. Pour 100 ml of the oyster juice into a bowl and add the cider vinegar, olive oil, shallots, chilli and capers. Peel and core the apples and cut into fine julienne. Add to the bowl and mix well.
  3. Now add the oysters and mix gently. Cover with cling film, pushing it down onto the surface to keep the oysters submerged. Leave to pickle for 2 hours.
  4. To serve, clean and dry the oyster shells thoroughly. Place the shells on a bed of seaweed or salt to hold them steady.
  5. Remove the oysters from the bowl and place one in each shell. Stir the chopped herbs through the relish. Top the oysters with a generous spoonful of the relish and serve immediately.
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