030 Leeuwin Coast Akoyas 211026 JWyld

Akoya Escabeche with Saffron Aioli & Sourdough Crumb


Time: 20Difficulty: Easy/moderateServings: 6-8 to share

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. Wash the Akoya and shuck them carefully into the cold escabeche and leave for 24-72 hours. The longer you can leave, the more flavour they will take on.
  3. Clean and reserve the shells for serving.
  4. To serve, spoon Akoya back into shell, top with a small amount of aioli and a spoonful of the sourdough crumble.