Oysters are a favourite in our kitchen; we use Caledonian Oysters that grow pacific oysters and is located on Loch Creran. The vegetables are grown on the island by Dougie, our gardener.
12 large Caledonian oysters, shucked but retain the Juice
50g plain flour, for coating
75g panko bread crumbs
2 egg yolks
15g lemon juice
2 shucked oysters – juices retained 300ml
Cullisse rapeseed oil
2 banana shallots
6 baby turnips
3 golden beetroot
100ml white wine
100ml white wine vinegar
100g caster sugar
The pickled vegetables can be prepared well in advance. Wash all the vegetables then slice thinly on a mandolin, place in a clean container that can be kept airtight. Put the wine, white wine vinegar, water and sugar in a pan and stir over a low heat until dissolved. Pour the vinegar mixture over the vegetables and season with hebridean sea salt. Seal the container and leave for at least 24 hours before using.
To make the oyster mayonnaise, put the yolks, lemon juice and oysters into a food processor and blend for 30 seconds. With the processor still running, slowly add the oil until it has all emulsified. Add the reserved oyster juice from all the oysters in the recipe and season with hebridean sea salt. Set aside for later.
For the crispy oysters, put the flour, beaten egg and panko bread crumbs in a separate bowls, making sure to season the flour with salt and pepper.
Heat a deepfryer to 180*c. Pat the shucked oysters dry with kitchen paper then pass them through the flour, then the egg and then the breadcrumbs making sure they are thoroughly coated. Deep fry the panko coated oysters in the hot oil for around 1 minute until golden. Drain the vegetables and place a nice pile on each of your 4 plates. Top with a good spoonful of oyster mayonnaise, then finish with the oysters sharing equally between the plates. Served with a wedge of lemon.
Oban PA37 1SD
+44 1631 720371