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Try your hand at these delicious recipe from episode 1 of Paddock To Plate series 2!
To make the ponzu dressing, combine all the ingredients in a bowl and taste to check the balance of flavours – it should taste sweet, salty and sour. Refrigerate for at least four hours for flavours to infuse, or overnight.
To make the Chardonnay dressing, heat a small saucepan over medium-high heat, add the Chardonnay and bring to the boil to burn off the alcohol. Remove from the heat, cool slightly, then stir in the sugar and the eshallots. Refrigerate for at least four hours for flavours to infuse, or overnight is even better.
To shuck the oysters, first put a tea towel on the bench, hold oyster down firmly and slide the shucking knife into the hinge of the oyster, twist the blade to pop up the top. Release the oyster from the bottom of the shell and repeat with remaining oysters.
To serve, arrange oysters on a bed of rock salt. Spoon a teaspoon of ponzu dressing over half the Pacific and half the Angasi oysters, then scatter with sesame seeds and spring onion. Spoon a teaspoon of Chardonnay dressing over the remaining oysters and top each with ¼ teaspoon of the trout roe and scatter with chive batons. Serve immediately.
Note: Angasi oysters have a very brittle shell and care must be taken when opening.
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