Oysters with Eschalottes and Verjuice Pickled Ginger

INGREDIENTS

  • 50g Ginger
  • 1/4 cup Eschallotes
  • 1/3 cup Spring Onion
  • 1 cup Oyster
  • 1 cup Rock Salt
Print Recipe

Keep the oysters chilled until ready to serve.

Peel and thinly slice the ginger, set aside. Place the Verjuice into a small pot and place over a high heat, once it has come to the boil add the ginger and cook for 5 minutes. Remove from the heat, set aside and allow to cool to room temperature.

Finely chop the ginger, keeping any remaining Verjuice liquid, and mix with the eschalottes in a small bowl.

Place the spring onions in a bowl of ice water to freshen and curl them.

To serve, place the oysters onto a platter with rock salt to support them. Evenly divide the pickled ginger mixture between them, drizzle with any reserved Verjuice and sprinkle with spring onions. Serve.