Level: Easy
Equipment:
Pots/pans
Microplane
Blender
Peeler
Mini fryer
Thick grater
Oyster knife
Chinos
A small ladle
A heat proof spatula
A nice dinner plate for one portion or a larger plate if you prefer for sharing
Key Jobs:
Vegtable stock
Poaching of potatoes
Opening of oyster
Oyster vinegartte
Raw veg prep
Fried grated potatoes
Ingredients:
300g Comber Earlies
1 shallot
3 sticks of celery
1 sprig of thyme
2 lemons
2tb sugar
1 bunch of dill
6 Carlingford oysters
100g White wine vinegar
50g Dijon mustard
1 clove of garlic
300g Extra virgin olive oil
2 large yellow carrots
2 orange carrot wwith green tops on
1 fennel
1 bunch of dill
1 punnet of corn flower
1 punnet of garlic flower
10g dried Wakame seaweed
Method:
Soak wakame in water
Prep veg very small and sweat in a pan with a little olive oil add water and bring up to the boil for 10mins
Add potatoes
Bring to the boil and simer while the rest of the prep is done once you can slide a knife ino the potatoes add your dill and take off the heat .
Grate potatoes with skin on with thick grater wash well and deep fry at 160c until golden and crispy
Open oysters
Wash and blend with olive oil,little garlic, vinegar, mustard and lemon and lemon zest.
Use a peeler and prep veg, season and relax.
Serve with a dressed salad and crispy potatoes, and garnish with herbs and perhaps some flowers - enjoy!
