Lightly Cured Akoya with Dill, Cucumber & Native Finger Lime Salsa
INFO PANEL:
Time: 30 — Difficulty: Easy/moderate — Servings: 24
INGREDIENTS:
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
Method:
- Add all cure ingredients to a pot, warm to dissolve the sugar and salt. Remove from heat and cool in the fridge.
- Wash the Akoya and defrost in cold water for 10 minutes.
- 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.
- Leave for 5 minutes and transfer the Akoya to the cold marinade. Leave for 3-12 hours.
- Rinse and reserve the shells.
- Prepare and mix together the salsa ingredients.
- Spoon Akoya back into shells, spoon salsa on top. Serve on top of crushed ice or rock salt.
