Oysters. A love or hate relationship. I’ve always been rather curious, yet sceptical towards the famous cuisine. So much so, that I decided to try it out at home. Yep- for the FIRST time! Oysters and seafood in general is loaded with good nutrients and especially proteins, healthy fats and minerals to keep us strong and healthy.
I went to ‘Fiskeriet’ in Oslo and bought a couple of different local oysters and made them three different ways! I wanted to keep each oyster simple- not mess around with the flavor too much, which I strongly believe in when it comes to every kind of food. Less is more.
One made au gratin with pickled shallots and horseradish to give it a wonderful acidity and a peppery flavor.
Another au gratin with a delicious home made ramson pesto to give it a garlicy aroma.
And the last one au naturel with a touch of truffle oil and red wine vinegar.
I’m amazed and seafood is amazing.
Oyster Three Ways - Pickled Shallot, Ramson Pesto, Truffle Oil
1 decilitre apple cider vinegar
1 teaspoon horseradish, grated
1 tablespoon grated cheese
- Finely chop the shallots and soak it in vinegar for around 20 minutes until they turn lovely and pink.
- Arrange shallots and grated horseradish ontop of the oysters topping it off with a lovely, grated local cheese.
- Bake in the oven on 200 degrees for around 7 minutes.
1 teaspoon ramson pesto
1 teaspoon grated hard cheese (local), prefferably with a strong flavor
- If you can't get your hands on ramson, buy a ready made ramson pesto from your local shop- or use another type of pesto.
- Arrange the pesto on the oyster and grate the lovely local cheese on top.
red wine vinegar
- Gently sprinkle the oyster with a few drops of oil and vinegar before slurping it all in.
- Enjoy life.