Name: Oysters two ways
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: Rock salt, to serve; 4 dozen oysters; 250.00 ml baby rocket leaves; 40g pine nut; 1 garlic clove, crushed; 1 lemon, zested, juiced; 60ml olive oil; 4 spring onions, thinly sliced lengthways; 40.00 ml pickled ginger; 21.00 gm light soy sauce; 1 tsp sesame oil; 12.00 gm sesame seeds, toasted

Oysters two ways

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Prep Time:
10 minutes

Cook Time:

Total Time:
10 minutes

Lemon pesto and pickled ginger enhance fresh oysters perfectly.

Ingredients:

40g pine nut
Rock salt, to serve
4 dozen oysters
250.00 ml baby rocket leaves
1 garlic clove, crushed
1 lemon, zested, juiced
60ml olive oil
4 spring onions, thinly sliced lengthways
40.00 ml pickled ginger
21.00 gm light soy sauce
1 tsp sesame oil
12.00 gm sesame seeds, toasted

Instructions:

Combine rocket, pine nuts, garlic, and lemon juice in a food processor until finely chopped. While blending, slowly pour in the oil until smooth. Add salt and pepper to taste.
On a large serving platter, layer the rock salt and arrange the oysters on top. Drizzle half of the oysters with pesto and sprinkle lemon zest over them.
For the pickled ginger and sesame oysters, soak spring onion in a bowl of ice water to make it curl beautifully. Distribute pickled ginger and spring onion evenly among the rest of the oysters. Mix soy sauce with sesame oil in a small pitcher, then pour it over the oysters and finish with a sprinkle of sesame seeds.

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