Akoya Escabeche with Saffron Aioli & Sourdough Crumb

Akoya Escabeche with Saffron Aioli & Sourdough Crumb
Leeuwin Coast


24 Leeuwin Coast Akoya

10g saffron aioli

150g olive oil toasted sourdough breadcrumbs

50g shallot, thinly sliced

2 cloves garlic

1 tsp peppercorn

2 bay leaves

1 tbsp Spanish smoked paprika

1 tbsp sea salt

150ml dry white wine

250ml sherry vinegar

50ml olive oil


  1. Add all escabeche ingredients to a pot, bring to the boil and simmer for 5 minutes. Remove from heat and cool in the fridge.
  2. Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
  3. To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate. Repeat on the other shell to release the meat. Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare.
  4. Place the Akoya carefully into the cold escabeche and leave for 24-72 hours. The longer you can leave them, the more flavour they will take on.
  5. Clean and reserve the shells for serving.
  6. To serve, spoon Akoya back into shell, top with a small amount of aioli and a spoonful of the sourdough crumble.