Crab Recipes: Crab Legs With Lemon Grass Butter

Crab Legs With Lemon Grass Butter

Ingredients:

• 1 pound frozen King Crab Legs, thawed
• Lemon Grass Butter
• 1/2 cup butter, melted (125ml)
• 2 cloves garlic, chopped
• The juice of 1 lemon
• 3 tablespoons of white wine (45ml)
• 1 teaspoon hot pepper flakes (5ml)
• 1 stalk lemon grass, peeled and chopped
• 1 tablespoon olive oil (15ml)
• Splash of white wine.

Cooking Methods:

• Combine all lemon grass butter ingredients in large sauce pan. Let simmer over medium high heat until flavours are infused.
• Preheat grill to 375°F/190°C or medium high heat.
• Rinse crabs legs well. Place crab legs on grill and cook for 4-6 minutes.
• Remove crabs legs from grill. Serve with lemon grass butter.

Crab Recipes: Crab Risotto

Crab Risotto

Ingredients:

• 2 tbsp Olive oil
• 6 Shallots, finely chopped
• 2 garlic cloves, finely chopped
• 250g Arborio rice
• 250g brown crab meat
• 1 litre warm fish stock
• 250g white crab meat
• 100ml whipped cream
• 50g Parmesan cheese, grated
• 1 tbsp finely chopped Parsley

Cooking Methods:

• Heat the oil inside a big pan and when smoking hot, add the shallots and garlic and cook gently for two minutes.
• Add the rice and cook for five minutes.
• Lower the heat and add the brown crab meat and a quarter from the stock.
• Stir continuously until all the stock is absorbed. Repeat this until all of the stock is incorporated in to the rice.
• Stir within the white crab meat, followed by the whipped cream, Parmesan and parsley and serve instantly.

Crab Recipes: Scorpionfish Farci Braised With A Crab Bouillabaisse

Scorpionfish Farci Braised With A Crab Bouillabaisse

Ingredients:

For the Filling

• 1/2 cup 3/8-inch dice fresh chorizo
• 1 tablespoon chopped garlic
• 1/4 cup minced scallions
• 2 cups 1/4-inch dice white bread croutons
• 1 cup jumbo lump crabmeat, picked over for pieces of shell
• 1/2 cup plum tomatoes, peeled, seeded, and cut into 1/4-inch thick strips
• 1/4 cup roughly chopped Italian parsley
• 1/4 cup black olives, pitted and halved
• 1/3 cup lightly packed julienne basil leaves
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon cracked coriander seeds
• 1/2 teaspoon fennel pollen or fennel seeds
• 1/2 teaspoon piment d'espelette red chili powder
• 1/2 cup low-sodium chicken stock
• 3 tablespoons extra virgin olive oil
• Fine grind sea salt and freshly ground black pepper, to taste

For the Fish

• One 4 to 5 pounds whole scorpionfish or red snapper
• Fine grind sea salt
• Piment d'espelette red chili pepper
• Crab filling

For braising the Fish

• 2 medium Globe or purple tipped artichokes cleaned of tough outer leaves, stem cut to three inches and trimmed of its fibrous, dark green outer layer
• 2 tablespoons extra virgin olive oil
• 1 fennel bulb, cut into 1/2-inch wedges
• 1 cup spring onions, outer layer removed and cut into 1-inch wedges
• 1 small red bell pepper peeled, cored, seeded, and cut into 1-inch strips
• 2 tablespoons chopped garlic
• 1 teaspoon saffron threads
• 4 fennel stalks
• 3 thyme sprigs
• 1/2 cup plum tomatoes, peeled, seeded, and cut into 1/2-inch wedges
• 1 cup dry white wine
• 1 tablespoon Pernod or other anise-flavoured liqueur
• 2 cups fish stock or low-sodium chicken stock
• Fine grind sea salt
• 1 lemon, cut into 1/8-inch slices
• 1/3 cup lightly packed Italian parsley leaves
• 1/3 cup lightly packed basil leaves

Cooking Methods:

For the Filling:

• Heat a small non-stick skillet over medium heat.
• Add the chorizo and cook until it renders its fat and starts to crisp, about 3 minutes. Pour off and discard the fat.
• Add the garlic and the scallions. Cook with the chorizo, stirring, for about 2 minutes. Transfer to a mixing bowl.
• Add the remaining ingredients and toss to combine. Be sure that the stuffing cools down before stuffing the fish.

To prepare the Fish:

• Cut or trim, with kitchen scissors, the fins, gills, and quills. Using a sharp, thin knife, start from the head and cut along the entire dorsal side along the spine and against the backbone to the tail. Repeat on the other side.
• Cut the backbone at the head and the tail and carefully remove. You will now have a pocket or cavity. Very carefully remove all of the bones and innards from inside the fish making sure the belly does not get pierced.
• Rinse the fish and cavity carefully under cold running water. Pat dry with paper towels.
• Place the fish, belly side down, on the work surface. Season the inside with salt and a little chili powder.
• Carefully fill the cavity with the stuffing. Tie at intervals around the fish to help maintain its shape. The ties should be snug, to help keep it closed during cooking, but not tight enough to cut into the flesh.
• The fish can be prepared and kept refrigerated for a few hours prior to cooking the fish.

To braise the Fish:

• Place an oven rack in the lower third of the oven and preheat to 325°F.
• If refrigerated, remove the fish from the refrigerator while preparing the vegetables and braising liquid. Place the fish, belly side down, in a braising pan large enough to hold it, the vegetables, and the broth.
• Cut the artichokes in half, lengthwise.
• Warm the olive oil in a large skillet over medium-high heat. When the oil is hot, but has not reached its smoking point, carefully add the artichokes and cook, turning from time to time, until lightly browned on all sides, about 3 minutes.
• Add the fennel, spring onions, and bell pepper. Continue to cook for a few minutes carefully turning the vegetables as they cook.
• Add the garlic, saffron, fennel stalks, and thyme, and cook for an additional 2 minutes.
• Add the tomatoes, wine, Pernod, and fish stock and bring to a boil. Remove from the heat and season with salt to taste.
• Place the vegetables and broth around the fish. Place the lemon slices over the stuffing.
• Place in the oven and braise until the fish is firm, but not tough, and flakes when pierced with the tip of a knife, about 1 hour. Periodically, during the cooking, baste the fish with some of the broth.
• Carefully remove the fish from the pan and transfer to a serving platter. Remove the lemon slices and reserve.
• Cut off and discard the twine. Return the lemon slices to the top of the fish.
• Place the braised vegetables around the fish and add some of the broth.
• Garnish with parsley and basil leaves. Serve immediately.

Crab Recipes: Snow Crab

Snow Crab

Ingredients:

• 500 g Greenland potatoes
• 250 g boiled snow crab
• 25 g butter
• 2 tbs crème fraiche 38%
• Salt and pepper
• 1/4 bunch of chives
• A dash of elderberry flower vinegar

Cooking Methods:

• Wash the potatoes and boil them in lightly salted water until tender.
• Pour off the water and steam away the moisture on the potatoes in the pot. Then mash them lightly with a ladle or spoon.
• Gently mix the crab, crème fraiche, butter, salt, pepper and fine-cut chives into the mashed potatoes.
• Add a few drops of vinegar for taste.
• Serve the compote warm with the fried halibut and leek vinaigrette.

Crab Recipes: Shore Crab Bisque

Shore Crab Bisque

Ingredients:

• 1 kg shore crabs
• 1/2 bottle dry apple cider
• 4 tbs oil
• 1 large apple
• 1 carrot
• 1 parsnip/parsley root
• 1 onion
• 3 cloves of garlic
• 10 g ginger
• 1 knife-edge paprika
• 12 peppercorns
• 5 fresh tomatoes
• Herb stems - one or more kinds (thyme, parsley, basil, chervil, dill)

Cooking Methods:

• Place a crab on a cutting board, cut it quickly all the way through lengthwise with a heavy knife. Do the same with all the crabs.
• Cut the apple and the vegetables into pieces. Sauté the crabs for a minute in the oil, add the vegetables and allow them to gain a little color.
• Add the tomatoes, apple, herb stems and spices.
• Sauté a little more. Add the cider and water until they cover the ingredients. Bring the liquid to a boil and skim it. Boil for 45 minutes, if necessary run the shells through a food processor, return them to the bisque and bring back to a boil.
• Drain the bisque, preferably through a colander with large enough holes so you can press some of the crab mixture through.
• Boil the liquid again until you have a suitable intensity and consistence.
• You now have lots of choices. Here are five:
• Thoroughly boil the bisque with tomatoes and garlic. Add to taste - salt, pepper, lemon juice and if you like, some sugar. Serve with aioli.
• Thoroughly boil the bisque with whipping cream. Add to taste - salt, pepper, lemon juice or apple cider vinegar.
• Thoroughly boil the bisque with lemon grass, chili, lime leaves and more ginger. Add to taste - lime juice, cane sugar and fresh coriander.
• Like 3, but add coconut milk before flavoring to taste with the lime juice etc.
• Use the bisque in risotto and as a basis for cream sauce to go with white steamed fish.

Shrimp Recipes: Grilled BBQ Shrimp On Flour Tortillas With Mango-Pickled Red Onion Salad

Grilled BBQ Shrimp On Flour Tortillas With Mango-Pickled Red Onion Salad

Ingredients:

• 1 pound shrimp (21 to 25 per pound size), peeled and deveined
• Kosher salt
• 1 tablespoon canola oil
• 1 cup yellow onions cut into 3/8-inch dice
• 1 cup barbecue sauce
• 1/3 cup grated Mexican cotija cheese plus more for finishing
• 3 cups julienne green cabbage
• Pickled red onion (recipe to follow)
• 2 ripe mangoes, peeled and cut into julienne
• 1/2 cup of toasted pecans
• 1 cup small diced jicama
• 1/2 cup Smokey Cumin-Lime Vinaigrette (recipe follows)
• 4 fajita-size flour tortillas, warm
• 1/3 cup toasted and coarsely ground green pumpkin seeds
• 4 sprigs fresh cilantro

Cooking Procedures:

• Heat a grill pan over medium heat.
• Season the shrimp with salt and place on the hot grill pan.
• Cook until opaque, about 5 to 6 minutes, turning once halfway during the cooking.
• Transfer the shrimp to a cutting board, let cool for a minute, then roughly chop. Set aside.
• Heat the oil in a large skillet over medium heat.
• Just before the oil starts to smoke, add the onions.
• Sauté until they are translucent, about 3 minutes.
• Stir in the barbeque sauce, and adjust the heat to keep at a steady simmer.
• Add the shrimp and stir in the sauce. Take off the heat, and add the cheese. Set aside.
• Layer the cabbage, red onion, mango, pecans, and jicama in a medium bowl. Toss with the vinaigrette. Season to taste with salt.
• On warmed tortillas, place a generous spoonful of the shrimp barbeque in the center, spread it out a touch, and then roll the tortilla. Transfer to serving plates.
• Place some of the salad on the center of each rolled tortilla.
• Spoon a little of the salsa on the salad.
• Sprinkle a little more cotija cheese on top, then some pumpkin seeds.
• Place a sprig of cilantro on top of each.
• Serve immediately.

Shrimp Recipes: Paella De Camerones (Shrimp Paella)

Paella De Camerones (Shrimp Paella)

Ingredients:

• Three to four Ñora peppers, reconstituted
• 1/4 cup plus
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 1 pound large (16 to 20 size) shrimp
• 2 teaspoons sweet pimenton
• 4 cups water
• 1 1/2 teaspoons finely ground sea salt plus more for seasoning
• 1/2 teaspoon saffron threads, plus more for garnishing
• 1 cup tomato puree (about 12 ounces ripe roma tomatoes, peeled, seeded, and, pureed)
• 1 cup Bomba rice
• Freshly ground black pepper
• Endive or butter lettuce hearts, for garnishAioli (optional)

Cooking Procedures:

• Place the peppers in a small bowl. Bring enough water to cover the peppers to a boil, and pour over the peppers.
• Let stand until the peppers have softened, about 15 minutes. Strain.
• Remove the stems and seeds and chop them into a paste. Set aside.
• Peel and devein the shrimp reserving the shells. Refrigerate the peeled shrimp.
• Dry the shells completely before they are added to the oil.
• To make the broth, heat 1 tablespoon of the olive oil in a medium saucepan over medium heat until it starts to smoke.
• Add the shrimp shells and sauté 3 to 4 minutes or until they brighten in color but are not browned.
• Add the pimenton, toss with shells for few seconds, then add the water and 1 1/2 teaspoons of the salt.
• Bring the liquid to boil. Reduce the heat keeping the liquid at a simmer for 30 minutes. Strain the stock into a clean saucepan. Discard the shells. Keep the stock warm.
• Heat 2 tablespoons of the olive oil in the paella pan over medium heat.
• Add the Ñora puree and cook in the oil, stirring, until it starts to brown, about 1 minute. Adjust the heat to low and add the saffron.
• Cook with the pepper paste for a few seconds, then add the tomato puree.
• Cook, stirring from time to time, until the ingredients are almost reduced to a paste, creating what's called a sofrito. Add the rice and cook with the sofrito for 1 to 2 minutes.
• Increase the heat to medium-high and add the stock to the pan stirring to incorporate it with the rice and sofrito.
• Bring to a strong boil for a few minutes. Reduce the heat keeping the mixture at an even, gentle simmer.
• Continue to cook until the rice has absorbed the stock and you can hear the rice start to sizzle at the bottom of the pan, about 12 to 15 minutes.
• Do not stir the rice or break the starchy layer that forms across the top surface.
• Meanwhile, while the rice is cooking, season the shrimp with salt and pepper.
• Heat the remaining 2 tablespoons of the olive oil in a large skillet or sauté pan over medium heat. When the oil is hot, but not smoking, carefully add the shrimp.
• Cook, turning once, until the shrimp are opaque and slightly firm, 12 to 15 seconds on the first side and about 8 seconds on the second.Arrange the shrimp over the rice.
• Place the lettuce leaves around the shrimp.
• Drizzle some olive oil over the paella, top with a few threads of saffron, and serve immediately with aioli if desired.

Shrimp Recipes: Chorizo With Shrimp, Clams And Mussels

Chorizo With Shrimp, Clams And Mussels

Ingredients:

• 1/2 lb. chorizo sausage
• 4 Tbsps olive oil
• 2 cloves garlic, minced
• 1 tbsp shallots, chopped fine
• 6 x shrimp peeled, and deveined- tail on 21/25's
• 6 x fresh mussels, cleaned
• 6 x clams, soaked and washed
• 1/4 cup white wine
• 3 Tbsps chopped Italian parsley
• Salt and pepper to taste
• Basil cress for garnish

Cooking Procedures:

• Preheat a sauté pan with olive oil more than medium heat.
• Remove the meat from the chorizo sausage and add to the hot pan.
• Add the shallots and minced garlic and continue to cook for approx. 5-7 minutes.
• Add the fresh clams and cover for two minutes.
• Add the shrimp, mussels and deglaze the pan with white wine.
• Cover the sauté pan and continue to cook until the clams and mussels open.
• Add the fresh parsley and season with salt and pepper.
• Remove from heat and discard any unopened mussels or clams.
• Divide the sausage and seafood onto two plates and garnish using the fresh basil cress.
• Serve whilst hot with crusty bread.

Shrimp Recipes: Shrimp Sandwiches

Shrimp Sandwiches

Ingredients:

• 300 g hand-peeled shrimp
• 4 slices of bread
• 1/2 bunch of fresh dill
• Mayonnaise:
• 1 egg yolk
• 1 1/2 dl rapeweed oil
• 1 tbs Dijon mustard
• Salt
• Apple vinegar

Cooking Procedures:

• Beat the yolk, salt, mustard and a dash of the vinegar with an electric mixer, until thick and white.
• Beat in the oil, pouring it in a thin trickle - this is essential, take it slow and easy to keep the mayonnaise from separating.
• Season the shrimp with a little salt and pepper and if you like, a knife-point of sugar to accent the taste.
• Arrange the shrimp on the bread slices with chopped dill and mayo.

Seafoods Recipes: Spiced Chicken and Shrimp Nappa Slaw

Spiced Chicken and Shrimp Nappa Slaw

Ingredients:

• 1 x head Nappa Cabbage, shredded
• 1 x carrot, cut julienne
• 2 cups daikon, cut julienne
• 2 x green onion, sliced
• 1 clove garlic, minced
• 1 tsp ginger root shredded
• 1 x Thai red chilli, sliced thin
• 1 x yellow pepper, cut julienne
• 2 Tbsps fresh mint, chopped
• 2 Tbsps fresh cilantro, chopped
• 1/2 cup crushed, toasted peanuts
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 x 7 oz roasted chicken breast, sliced thin
• 2 cups poached shrimp, peeled, deveined and sliced in half
• 1 tbsp five spice powder
• Salt and pepper to taste

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Dressing:

• 1 cup rice wine vinegar
• 1/3 cup peanut oil
• 1/2 tsp sugar
• 2 Tbsps sesame oil
• Salt and pepper to taste

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Cooking Procedures:

• In a large mixing bowl combine all of the salad ingredients.
• Add the dressing and toss gently.
• Check seasoning and serve.

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Dressing:

• Combine all ingredients for the dressing and stir until the sugar is dissolved, set aside.

Seafood Recipes: Shrimp Sandwich

Shrimp Sandwich

Ingredients:

• 300 g hand-peeled shrimp
• 4 slices of bread
• 1/2 bunch of fresh dill
• Mayonnaise:
• 1 egg yolk
• 1 1/2 dl rapeweed oil
• 1 tbs Dijon mustard
• Salt
• Apple vinegar

Cooking Procedures:

• Beat the yolk, salt, mustard and a dash from the vinegar with an electric mixer, until thick and white.
• Beat within the oil, pouring it inside a thin trickle - this is important, take it slow and simple to keep the mayonnaise from separating.
• Season the shrimp having a small salt and pepper and if you like, a knife-point of sugar to accent the taste.
• Arrange the shrimp on the bread slices with chopped dill and mayo.

Seafoods Recipes: Zucchini Crab Cakes

Zucchini Crab Cakes

Ingredients:

• 4 teaspoons of cooking oil (20ml)
• 1/2 cup of coarsely shredded zucchini (125ml)
• 1 egg, beaten
• 1/3 cup of seasoned fine dry bread crumbs (75ml)
• 1 tablespoon of Dijon style mustard (15ml)
• 1 teaspoon of fresh thyme (5ml)
• 3 tablespoons of fine diced red pepper (45ml)
• 1 teaspoon of lemon zest (5ml)
• 5 ounces of fresh chopped, cooked crab meat (125ml)
• 2 tablespoons of chives (30ml)

Cooking Procedures:

• Preheat grill to medium - high heat.
• Heat 2 teaspoons of cooking oil in a large skillet.
• Add and stir the shredded zucchini into the skillet for about 3 minutes or until the zucchini is tender and the liquid has evaporated. Cool slightly.
• Combine beaten egg with bread crumbs, mustard, thyme, red pepper and lemon zest and mix well.
• Add cooked zucchini and crab meat. Once all ingredients have been mixed together and using 1/4 cup crab mixture per cake, shape mixture into 1/2 inch thick and 2 1/2 inches in diameter.
• Brush both sides of crab cakes lightly with remaining cooking oil and oil the grill rack.
• Place cakes on grill rack directly over medium heat.
• Grill crab cakes uncovered for 6 to 8 minutes or until evenly golden brown and turning only once midway through.
• Serve and enjoy!

Seafood Recipes: Crab Rissotto

Crab Risotto

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How to make perfect Crab Rissotto

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Ingredients:

• 2 tbsp Olive oil
• 6 Shallots, finely chopped
• 2 garlic cloves, finely chopped
• 250g Arborio rice
• 250g brown crab meat
• 1 litre warm fish stock
• 250g white crab meat
• 100ml whipped cream
• 50g Parmesan cheese, grated
• 1 tbsp finely chopped Parsley

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Cooking Procedures:

• Heat the oil inside a big pan and when smoking hot, add the shallots and garlic and cook gently for two minutes.
• Add the rice and cook for five minutes.
• Lower the heat and add the brown crab meat along with a quarter from the stock.
• Stir constantly till all the stock is absorbed. Repeat this until all of the stock is incorporated into the rice.
• Stir within the white crab meat, followed by the whipped cream, Parmesan and parsley and serve immediately.

Seafood Recipes: Scallop With Parmesan Crust

Scallop With Parmesan Crust

Ingredients:

• 1.5 pounds of sea scallops
• 3 tablespoons of melted butter (45ml)
• 8 wooden skewers

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Coating:

• 1/2 cup melba toast crumbs, finely crushed (125ml)
• 5 tablespoons of parmesan cheese, grated (45ml)
• 1 tablespoon of parsley, chopped (15ml)
• Paprika to taste

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Cooking Procedures:

• In a sealable bag, add all coating ingredients and shake well. Brush the scallops with melted butter and toss into baggie. Marinate in fridge for 30 minutes.
• Soak wooden skewers in cool water for one hour.
• Preheat grill to 400ºF.
• Skewer scallops through center of meat.
• With a well oiled cloth, wipe grill down to ensure that scallops don't stick. Place scallops onto grill and cook for 2 to 4 minutes per side.

Seafood Recipes: Shore Crab Bisque

Shore Crab Bisque

Ingredients:

• 1 kg shore crabs
• 1/2 bottle dry apple cider
• 4 tbs oil
• 1 large apple
• 1 carrot
• 1 parsnip/parsley root
• 1 onion
• 3 cloves of garlic
• 10 g ginger
• 1 knife-edge paprika
• 12 peppercorns
• 5 fresh tomatoes
• Herb stems - one or more kinds (thyme, parsley, basil, chervil, dill)

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Cooking Procedures:

• Place a crab on a cutting board, cut it quickly all the way through lengthwise with a heavy knife. Do the same with all the crabs.
• Cut the apple and the vegetables into pieces. Sauté the crabs for a minute in the oil, add the vegetables and allow them to gain a little color.
• Add the tomatoes, apple, herb stems and spices.
• Sauté a little more. Add the cider and water until they cover the ingredients. Bring the liquid to a boil and skim it. Boil for 45 minutes, if necessary run the shells through a food processor, return them to the bisque and bring back to a boil.
• Drain the bisque, preferably through a colander with large enough holes so you can press some of the crab mixture through.
• Boil the liquid again until you have a suitable intensity and consistence.

Seafood Recipes: Seared Sea Scallops With Citrus Fennel Slaw

Seared Sea Scallops With Citrus Fennel Slaw

Ingredients:

Seared Sea Scallops With Citrus Fennel Slaw

8 large sea scallops
2 tbsp unsalted butter
1 fennel bulb, thinly shaved4 tbsp olive oil
4 tbsp orange juice
1/2 tsp orange zest
2 tbsp lemon juice
1/2 tsp lemon zest
1 tbsp white wine vinegar
2 tbsp chopped tarragon
4 tsp Olive Tapenade (recipe included)

Olive Tapenade

1/4 cup olive oil
2 cups onion, diced
1/4 cup capers, drained
1/2 cup sun-dried tomatoes
1/2 cup brine-cured olives, pitted

Cooking Procedures:
Seared Sea Scallops With Citrus Fennel Slaw:

• In a small mixing bowl, combine the orange and lemon juice with zest, vinegar and olive oil. Whisk together well.
• Add the fennel, tarragon and toss well. Season the fennel slaw with salt and pepper.
• Heat a large sauté pan over medium-high heat and add the butter. Season scallops with salt and pepper.
• Add the scallops and cook until golden brown on each side, about 2 minutes per side.
• Arrange the fennel slaw on a plate and top with 2 scallops. Drizzle each scallop with Olive Tapenade.

Olive Tapenade:

• In a large sauté pan over low heat, add the olive oil and cook onions for about 30 minutes until well caramelized. Transfer to a food processor.
• Add the sun-dried tomatoes, capers and olives. Process until paste forms.
• Season with salt and pepper. Tapenade can be kept covered in refrigerator for two weeks.

Seafood Recipes: Limfjord Oysters

Limfjord Oysters

Ingredients:
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.