The flavour combination might sound weird, but trust me, it was absolutely amazing! Food sometimes works in the strangest ways. This dish is inspired by the famous Jelly of Oyster and Passionfruit with Lavender served at The Fat Duck. This dish is also what helped me to transition from not liking raw oysters to absolutely loving it now. My take is a simplified version of the more elaborate fine dining dish of course, but the key flavour combinations remained, with at the addition of yuzu juice for that added acidity to have everything balanced out.
Difficulty: Easy
Time: 15 minutes
Serves: 2
Ingredients
Oysters and Salmon Caviar
- 6 St Helen oysters or oysters of your liking
- 3 tsp Ora King salmon caviar
Passionfruit and Yuzu Dressing
- 6 tsp passionfruit puree
- 1 tsp yuzu juice
- 1 tsp mirin
- salt
Garnish
- nasturtium leaves
- fennel fronds
Method
1. Mix the passionfruit puree, yuzu juice and mirin in a bowl. Season to taste.
2. Dress the oysters with a teaspoon of the dressing each. Top with salmon caviar and garnish with fennel fronds.
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