Limfjord Oysters
Ingredients:
About 15 oysters
- 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
- 2 dl beet juice
- 1 red onion
- 1 small beet
- 1 dl apple vinegar
- 5 cumin seeds
- 1 tbsp cane sugar
- Salt and pepper
- 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
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.
- 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.
- 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.
No comments:
Post a Comment