Oysters three ways – Pickled Shallot, Ramson Pesto & Truffle Oil

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


Pickled Shallot

2 shallots

1 decilitre apple cider vinegar

1 teaspoon horseradish, grated

1 tablespoon grated cheese

  1. Finely chop the shallots and soak it in vinegar for around 20 minutes until they turn lovely and pink.
  2. Arrange shallots and grated horseradish ontop of the oysters topping it off with a lovely, grated local cheese.
  3. Bake in the oven on 200 degrees for around 7 minutes.

Ramson Pesto

1 teaspoon ramson pesto

1 teaspoon grated hard cheese (local), prefferably with a strong flavor

  1. 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.
  2. Arrange the pesto on the oyster and grate the lovely local cheese on top.

Au Naturel

truffle oil

red wine vinegar

  1. Gently sprinkle the oyster with a few drops of oil and vinegar before slurping it all in.
  2. Enjoy life.



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