Seafood Recipes: Limfjord Oysters

Limfjord Oysters

About 15 oysters

Apple/Horseradish Vinaigrette:
  • 2 Danish apples 1/4 dl cold-pressed rapeweed oil
  • 1/2 dl cider vinegar
  • 1 tsp honey
  • 2 tbsp fresh-grated horseradish
  • Salt and fresh ground pepper
Beet/Red Onion Vinaigrette:
  • 2 dl beet juice
  • 1 red onion
  • 1 small beet
  • 1 dl apple vinegar
  • 5 cumin seeds
  • 1 tbsp cane sugar
  • Salt and pepper
Rutabaga/Smoked Fat /Dill Vinaigrette:
  • 1 rutabaga
  • 50g smoked fat
  • 1/4 dl rapeweed oil
  • 1/2 bunch of dill
  • 1 lemon
  • 1 tbsp honey
  • Salt and fresh ground pepper
Cooking Procedures:
Apple/Horseradish Vinaigrette:
  • Peel the apples, core and quarter them.
  • Mix the oil, vinegar, salt, pepper and honey together. Dice the apples finely and toss them into the oil/vinegar mixture.
  • Add the horseradish last of all.
  • Mix the vinaigrette and let it rest for 5 minutes to highlight the taste of horseradish.
Beet/Red Onion Vinaigrette:
  • Peel the onion and the beet, chopping both finely and heat in a pot with the beet juice, vinegar, sugar and crushed cumin seeds.
  • Boil the mixture until half the moisture is gone and then refrigerate.
  • Season the vinaigrette with salt and pepper once it is cold. Drip it on the oysters and eat.
Rutabaga/Smoked Fat /Dill Vinaigrette:
  • Dice the fat into small cubes and fry it crispy in an ungreased frying pan. Remove from heat and flip the fat cubes into a colander. Save the drippings for later use.
  • Peel the rutabaga, dice it into small cubes (about the same size as the fat) and mix with the fat cubes.
  • Stir the oil, honey, pepper, chopped dill, juice and zest from the lemon together into an even vinaigrette.
  • Add the rutabaga and fat, seasoning the vinaigrette with a little of the fat drippings for extra taste.
  • Pour the vinaigrette on the oysters and eat right away, so the rutabaga retains its crispness and the dill keeps its fresh green color.

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