Pickled Porthilly Oysters with Cucumber, Gherkins and Green Chilli
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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.
18 May, 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 shallots
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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