069 Leeuwin Coast Akoyas 211026 JWyld

Lightly Cured Akoya with Dill, Cucumber & Native Finger Lime Salsa


Time: 30Difficulty: Easy/moderateServings: 24

24 Leeuwin Coast Akoya

For the salsa

1 tbsp dill, finely chopped

2 tbsp red native finger lime caviar

1 cup cucumber, peeled, deseeded & very finely diced

1 tbsp shallot, finely chopped

4 tbsp olive oil

For the cure

1 tbsp sea salt

3 tbsp white sugar

200ml verjuice

150ml white wine vinegar

1 tsp dill, finely chopped

50ml olive oil

  1. Add all cure ingredients to a pot, warm to dissolve the sugar and salt. Remove from heat and cool in the fridge.
  2. Wash the Akoya and defrost in cold water for 10 minutes.
  3. Shuck the Akoya carefully removing the byssal thread and releasing from the shell on both sides. Place the Akoya into a bowl of ice-cold water.
  4. Leave for 5 minutes and transfer the Akoya to the cold marinade. Leave for 3-12 hours.
  5. Rinse and reserve the shells.
  6. Prepare and mix together the salsa ingredients.
  7. Spoon Akoya back into shells, spoon salsa on top. Serve on top of crushed ice or rock salt.