Even a purist, can appreciate a well-dressed oyster! Why not recreate a part of the historic meal served last Sunday at the 100 Club, with our recipe for two of the featured dressed oysters.
We are sharing the secrets to our Vietnamese dressing and how to make the perfect spinach & tarragon butter baked oyster, Enjoy!
Vietnamese Dressing – Makes 150ml
- 5ml Sesame oil
- 1 Small shallot, finely chopped
- 15g Pickled ginger, chopped
- 10g Fresh ginger, chopped
- 1/4 Small fresh chilli, de-seeded and chopped
- 35ml Rice wine vinegar
- 40ml sugar syrup
- 40ml Dashi
- 10ml Kikkoman light soy sauce
- 15ml Pickled ginger juice
- 10ml Nam pla (fish sauce)
- 2 Limes, juiced
- Heat the sesame oil in a heavy-based pan and sweat the shallots, gingers and chilli without colouring.
- Add the rice wine vinegar and reduce by a third.
- Add the sugar syrup, dashi and say sauce and bring to the boil.
- Reduce the heat and simmer for 30mins.
- Remove from the heat and add the pickled ginger juice, nam pla and fresh lime juice to taste. Allow the Vietnamese dressing to cool before using.
Oysters with Spinach & Tarragon Butter – Serves 4
- 150g butter, cubed
- 300g spinach
- a handful of watercress, leaves only
- 1 stick celery, peeled and finely diced
- 3 shallots, peeled and finely diced
- 1 teaspoon chopped tarragon
- 1 teaspoon cayenne pepper
- 1 tablespoon fresh breadcrumbs
- 16—20 oysters, shucked bottom shells retained
- 1 tablespoon Pernod, to serve (optional)
- Preheat the grill. Have the butter at room temperature.
- Blanch the spinach in a pan of boiling salted water for 30 seconds, drain well under cold running water and squeeze out as much water as possible.
- Put the butter, blanched spinach and all the other ingredients except the oysters and Pernod into a blender and whiz until smooth.
- Spread over the oysters and put under a very hot grill, until a crust forms. The oysters underneath will warm through rather than cook.
- If you like, put the Pernod into a clean spray bottle, spray all over the oysters and serve.