Label
All
0
Clear all filters

Oyster Tartare

Rate this recipe

banner
Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About

Ingredients

  • 12 oysters, 3 per serving
  • 5 cm lobe of fresh horseradish, peeled, grated
  • 1 tbsp

Method

Shuck the oysters and retain the juice and shells. Clean and dry the shells.

Mix together the horseradish, vinegar, crème fraîche and oyster juice in a bowl, and season with a good helping of freshly ground black pepper. Finely chop the oyster flesh and mix with the dressing.

Serve the tartare in the reserved oyster shells, and garnish with chopped chives, flakes of sea salt and

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title