Miso Butter Grilled Akoya with Black Garlic Aioli & Sweet Potato Fries
INFO PANEL:
Time: 20 — Difficulty: Easy/moderate — Servings: 24
INGREDIENTS:
24 Leeuwin Coast Akoya
500g sweet potato fries
250g softened butter
3 tbsp red miso paste
1 sheet nori, toasted and ground
2 tbsp crushed fried shallots
1 tsp garlic, crushed
6 cloves black garlic
150g quality aioli
Method:
- 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. Rinse in cold water and set aside in the half shell, ready for grilling.
- Prepare the black garlic aioli by blending the garlic with the aioli, cook the sweet potato chips and mix together the miso butter.
- Top each Akoya with a generous amount of miso butter. Preheat an oven grill, salamander or a fan forced oven to 200°C. Grill Akoya for 3 minutes until butter is hot and bubbling.
- Serve piping hot alongside the aioli and chips.
