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Ingredients
- 24 Leeuwin Coast Akoya
- 1 cup smoking woodchips, soaked in water
- 6 slices quality sourdough, brushed in oil and char-grilled
- 200g quality butter
- 1/2 tsp sea salt
- 1 tsp dried lemon myrtle
- 1 tsp parsley, chopped
Method
- Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
- 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.
- Set aside the half shell ready for smoking.
- Prepare the lemon myrtle and grilled sourdough and set aside for serving.
- Soak the woodchips in water for 30 minutes. Place the Akoya on a rack or perforated tray which fits inside a sealable heat proof smoking chamber. Light the woodchips over a naked flame in a well-ventilated space until smouldering. Place the woodchips in the chamber, place the Akoya over top and seal. Smoke over low heat for 5 minutes until the Akoya are just cooked through.
- Remove from the heat, drizzle the Akoya in olive oil and sprinkle with lemon myrtle. Serve alongside warm bread with soft lemon myrtle butter.
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