Oysters on a Bed of Smoked Sea Salt

Take these dressed-up oysters to the table in a Le Creuset Signature Buffet Casserole with the lid on, then do a big reveal and keep the theatre of fine dining alive!

RECIPE INFO

Serves 4

Preparation Time
min

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Cook's NoteFor an inexpensive substitute, use coarse sea salt in place of smoked salt.
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INGREDIENTS

  • 12 freshly shucked large oysters,
  • 1 ripe mango, finely diced
  • Radish sprouts, to garnish
  • Micro basil leaves, to garnish

For the green oil:

  • 30g parsley
  • 10g basil
  • 10g chives
  • 10g mint
  • ½ cup almond oil

For the coconut dressing:

  • 1 cup coconut milk
  • 2 limes, zested and juiced
  • ½ clove garlic, finely chopped
  • Red onion, finely sliced
  • Chilli, sliced to serve
  • Smoked sea salt, for the base

METHOD

In a blender, blitz the herbs with the almond oil and strain through a cheesecloth or fine sieve. Combine the coconut milk with the garlic and lime zest and juice, season with soy sauce or sea salt.

Serve the oysters arranged on a bed of smoked sea salt in a Le Creuset Signature Buffet Casserole. Garnish each oyster with diced mango, diced red onion, sliced chilli, radish sprouts and micro basil. Drizzle with the herb oil and serve with the coconut milk dressing.