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RECIPE
Grilled Albany Rock Oysters with Seaweed Butter, Fresh Citrus and Fried Saltbush
Gently grilling these fresh oysters will allow the seaweed butter to infuse its flavour. They only need to be grilled momentarily to the point where they are warmed. Seasoning is provided along with crunch from crispy fried saltbush.
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Ingredients
12 Albany Rock Oysters, freshly shucked
60g seaweed butter -e.g. The Artisan Butter Co, melted
24 saltbush leaves
1/4 cup olive oil
1 lemon, sliced into 12 small wedges
Flakey salt
Method
Crisp Saltbush
- Heat oil in a small pan over medium high heat.
- When hot add the saltbush leaves, making sure to turn after 10 seconds and remove when crisp.
- Place on paper towel to drain.
Grilled Oysters
- Heat oven grill to high.
- Scrunch up alfoil and place into a standard size baking tray.
- Use this to create a bed for the oyster shells and keep them sitting upright for grilling.
- Top each oyster with seaweed butter.
- Grill for around 1 minute (depending on the heat from your grill)
- The oysters should be warm but not cooked through.
- Place the oysters on a platter with rocksalt to keep them level.
- Garnish with saltbush and serve with lemon wedges and extra saltbush leaves on the side
Cook's Notes
Native ingredients can be sourced from West Australian businesses Moojipin Foods and Roojenics.
