Oysters with tomato and ginger and horseradish mayonnaise
Intermed..
Courtesy of Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain https://www.lecrivain.com/
PREP IN
30 MIN
COOK IN
0 MIN
SERVE
6
Oysters with tomato and ginger and horseradish mayonnaise
Intermed..
PREP IN
30 MIN
COOK IN
0 MIN
SERVE
6
Introduction
Courtesy of Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain https://www.lecrivain.com/
Ingredients
- 24 oysters
- 4 large plum tomatoes, peeled, deseeded and diced
- 100g fresh root ginger, peeled and diced
- 2 tablespoons chopped coriander
- 1 red onion, diced
- 25g brown sugar
- 150ml mayonnaise
- 200g freshly grated horseradish (or 2 tbsp prepared horseradish sauce)
- Juice of 1 lemon
FOR THE OYSTERS:
FOR THE HORSERADISH MAYONNAISE:
Method
- 1. <h5>For the oysters:<h5>
- 2. Opening oysters requires practice and can be dangerous, as the knife can slip. To prevent injury, hold the oyster with a thick cloth to protect your hand.
- 3. Insert a knife with a rigid, sharp, short blade (preferably an oyster knife) into the hinge of the shell and twist the knife to prise open the shell.
- 4. Remove the oyster from the shell and wash the shell.
- 5. Mix the tomato, ginger, coriander, onion and sugar in a bowl and season.
- 6. Spoon into the empty oyster shells and place a fresh oyster on top of each shell.
- 7. <h5>For the horseradish mayonnaise:<h5>
- 8. Mix the mayonnaise with half the horseradish and the lemon juice. Season.
- 9. Spoon a little sauce over each oyster and sprinkle with the remaining horseradish.
