Oysters set on Watercress in Tomato Jelly, Sour Cream, Cucumber and Chives

Name: Oysters set on Watercress in Tomato Jelly, Sour Cream, Cucumber and Chives
Cuisine: United Kingdom
Ingredients: salt and freshly ground white pepper; bunch of large-leaf watercress; ½ leaves of gelatine, soaked in cold water; juice of ½ lemon; 4 tbsp whipping cream; 250 ml / 9 fl oz Clear Chilled Tomato Juice; crushed ice, sea salt or blanched seaweed as a bed for the oysters; 24 oysters; 1 tbsp chopped chives; ¼ cucumber, deseeded and finely diced; 1 large tomato, blanched, skinned, deseeded and finely diced

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

24 oysters
crushed ice, sea salt or blanched seaweed as a bed for the oysters
bunch of large-leaf watercress

Europe
United Kingdom
Main course
Pescatarian
England
Gluten-free

Method

Open the oysters, remove them from their shells and drain in a sieve (the juices can be retained for a stock or sauce). Rinse gently in cold running water to remove any grit, then pat dry gently with a clean cloth. Scrape and clean the deep shells. Set them on plates nestling on beds of crushed ice, sea salt or blanched seaweed.
Pick over the watercress, leavin