Pretty exquisite starter: pomegranate oysters

Ingredients (for 12 oysters):

  • 12 oysters
  • 1 lime (organic)
  • 1 teaspoon of grated ginger
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 1 tbsp coriander leaves
  • 4 tbsp pomegranate seeds
  • 2 tbsp soy sauce
  • 2 tbsp sake
  • approx. 50 g trout roe

For the decoration:

  • Chives


For the vinaigrette, rinse lime with hot water, grate the skin, squeeze juice. Mix what you grated with sesame and olive oil. Pluck the coriander leaves and chop them up. Cut off the top and bottom of the pomegranate, cut 1 cm deep along the segments, break out individual segments, remove seeds. Add to the vinaigrette with the coriander. Set aside. Mix the soy sauce and sake until making a marinade, add the fish roe and leave to infuse for 30 minutes. Cut the chives lengthwise into fine strips and place them in ice water. This creates “chive curls”. Open the oysters, add 1 tbsp vinaigrette per oyster, add some roe and garnish with the chives.

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