Oysters with blackcurrant and hazelnut vinaigrette

by Christian Christensen, Hotel Britannia

Recipe for 4 people

Vinaigrette
Blackcurrants are poured over the apple vinegar - this is refrigerated for 24 hours, then blended, sieved and finally flavoured with local honey. Pour the vinegar and hazelnut oil together and season to taste with a little salt.

Finely chop the shallots and chives. Open the oysters and remove the shells. Drain off all the liquid and can be used in a sauce, soup or as a flavouring for another oyster dish.

Oysters are served on ice or salt in the cleaned oyster shell, with vinaigrette and chopped herbs.

Oysters with blackcurrant and hazelnut vinaigrette for 4 people. Enjoy.

Oysters with vinaigrette

Find all recipes with oysters from the Wadden Sea here

Ingredients

 4 oysters
50 g. organic blackcurrants
1 dl. apple vinegar
20 g. local honey
40 ml. hazelnut oil
1 shallot
1 pot of chives

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