oysters
- 6 lindisfarne oysters
Poached Lindisfarne Oyster
Ingredients
sorrel granita
- 500g sorrel leaves
- 100g cucumber juice
- 150g ice
- 1g salt
- 25g caster sugar
- 15g lemon juice
service
- Buttermilk
- Jalapeno ketchup
Method
oysters
Steam the unopened oysters at 63°C for 1 hour so they cook in their own juices
Quickly chill
sorrel granita
Blend all ingredients in a vita prep
Pass through a fine sieve and transfer to a paco canister
Freeze for 24 hours
service
Open the oyster and trim
Top with buttermilk and jalapeno ketchup
Pacotise the granita and spoon onto the oyster, serve immediately
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