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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.
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.
28 August, 2019
Season & Occasion
serves for
10
ingredients
Oysters
12
Dulse
5g
Salt
(Achill Island sea salt if possible)
Kelp Oil
Rapeseed oil
350ml
Seaweed
25g ( Milled sugar kelp)
Pickled Seaweed
Seaweed
50g (fresh channelled wrack)
White wine vinegar
100ml
Dill
75ml
Sugar
35g
Step 01
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.
