Lightly pickled oysters with gherkin, cucumber and jalapeño chilli

Lightly pickled oysters with gherkin, cucumber and jalapeño chilli

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

We have fantastic oysters on our doorstep and I’m always thinking of interesting ways to use them. Flavour-wise, they are powerful little things so don’t be afraid to spice them up. Here, the freshness of cucumber and radish with the heat from the chilli work so well with the lightly pickled oysters. An ideal dish to scale up and serve to kick-off a party.

Ingredients

Quantity Ingredient
12 live pacific oysters
2 large gherkins, plus 100 ml vinegar from the jar
1 jalapeno chilli
1 cucumber
1 large banana shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 tablespoon dill, finely chopped
100ml light rapeseed oil
seaweed, to serve

Method

  1. Open the oysters and strain off their juice through a muslin-lined sieve into a small bowl.
  2. Put the gherkin vinegar into a another bowl and add 100 ml of the oyster juice. Add the shucked oysters, making sure they are fully submerged. Cover with cling film, and leave for 2 hours before serving. Wash the oyster shells thoroughly and reserve.
  3. Slice the chilli into rounds, leaving the seeds in. Dice the cucumber and gherkins, or shape into balls using a melon baller, and place in a bowl. Add the chilli, shallot, garlic and dill and toss to combine.
  4. To serve, lay the oyster shells on a bed of seaweed. Remove the oysters from their pickling liquor and place one in each shell.
  5. For the dressing, mix the rapeseed oil with 4 tablespoons of the oyster pickling liquor. Add a little pile of the gherkin and cucumber mixture to each oyster shell and spoon on the dressing.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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