Steamed Porthilly Oysters, Kohlrabi Strings, Exmoor Caviar, Hambledon Sauce Divine - James Martin Ch

Name: Steamed Porthilly Oysters, Kohlrabi Strings, Exmoor Caviar, Hambledon Sauce Divine - James Martin Ch
Ingredients: 4 Porthilly oysters; 1 kohlrabi; 1 daikon radish; 1 apple; 100ml Apple juice; ½ bunch dill; 50g sea herbs; Dill Oil; 20g Exmoor Caviar; 2 egg yolks; 1 whole egg; 250g unsalted butter; 200ml Hambledon sparkling wine; 50g crème fraiche; Salt; Steam oysters over a very gentle heat for 10 minutes then open and remove from shells.; Make spaghetti with kohlrabi and radish. Steam daikon for 2 minutes and leave to cool.; Make pickle liquor – bring to boil and leave to cool slightly before dropping in kohl rabi strings.; Slice apple and compress in apple juice; Place kohl rabi and daikon in bottom of bowl; Place oysters on top with a quenelle of caviar; Add sea herbs, picked dill, dill oil.; Finish with Hambledon sauce

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Sally Abè is back in the house with this recipe for Steamed Porthilly Oysters, Kohlrabi Strings, Exmoor Caviar, Hambledon Sauce Divine.

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Ingredients

4 Porthilly oysters
1 kohlrabi
1 daikon radish
1 apple
100ml Apple juice
½ bunch dill
50g sea herbs
Dill Oil
20g Exmoor Caviar
2 egg yolks
1 whole egg
250g unsalted butter
200ml Hambledon sparkling wine
50g crème fraiche
Salt
Steam oysters over a very gentle heat for 10 minutes then open and remove from shells.
Make spaghetti with kohlrabi and radish. Steam daikon for 2 minutes and leave to cool.
Make pickle liquor – bring to boil and leave to cool slightly before dropping in kohl rabi strings.
Slice apple and compress in apple juice
Place kohl rabi and daikon in bottom of bowl
Place oysters on top with a quenelle of caviar
Add sea herbs, picked dill, dill oil.
Finish with Hambledon sauce