Oyster: bright, briny and beautiful. To be eaten raw, fresh with sea life, to savour the ‘merroir’ of their harvest bed. West Coast oysters are sublime, sweet and plump, with powerful seaweed umami flavour.
“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” ― Ernest Hemingway, A Moveable Feast
Bread & Wine has shared this recipe for West Coast oysters with lardo, potato crackling and onion
4 onions, finely chopped
Sprig of thyme
1 clove garlic, crushed
125 ml chicken stock
2.5ml lemon juice
Sauté the onions, till lightly coloured. Add thyme, bay leaf and garlic. Add chicken stock and milk and bring to the boil. Strain the stock and grate in 1 raw onion. Add lemon juice and season to taste.
- West coast oysters – cleaned and shucked
- Lardo, grated – Cook over a gentle heat till crispy, drain on tissue paper
- 1 potato, grated – Sauté over a gentle heat till crispy, drain on tissue paper
- Fresh chervil
Place a sprinkling over lardo and potato on top of loosened oyster and a chervil leaf. Blitz some of the onion stock to make a foam (use some lecithin). Spoon a generous teaspoon over each oyster.