CHARGRILLED FENNEL SLAW BRUSCHETTA WITH OYSTER MAYONNAISE - Cuisine Magazine - From New Zealand to t
Normally when I make mayonnaise I prefer to use olive oil, but here the delicacy of the oysters is lost if using strongly flavoured oil. I’ve become a huge fan
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Ingredients
- 2 bulbs fennel
- juice of ½ lemon
- 1 loaf bread, sliced (I used baguette)
- extra oysters for topping, chopped if large
- pomegranate arils, to serve
- sumac, to serve
- OYSTER MAYONNAISE
- 4 raw oysters (or more depending on how strong you like it), roughly chopped
- 1 egg yolk (optional)
- 200ml rapeseed oil (I used The Good Oil)
- lemon juice to taste (start with 1-2 tablespoons)
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