Oysters in Ironwood buttermilk

by Preben Madsen, Herregårdskælderen

Recipe for 4 people

Pour the buttermilk onto a cloth, leave it for 24 hours until it has drained to ½ tbsp. thick buttermilk.

Open the oysters, save the water. Stir a little oyster water into the buttermilk, consistency of thick cream, season with salt and freshly ground white pepper. Place the oysters in the shell, mask with buttermilk.

Sprinkle with red onion and top with finely picked fennel sprigs.

Served with graham crackers.

Oysters in buttermilk for 4 people. Enjoy.

Oysters in buttermilk

Find all recipes with oysters from the Wadden Sea here

Ingredients

4 oysters
2 dl. Ironwood buttermilk
4 tsp. Finely chopped red onion
12 fennel sprigs
Salt and pepper

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