Poached Akoya with Grapefruit, Orange, Chilli & Basil Salsa

Poached Akoya with Grapefruit, Orange, Chilli & Basil Salsa
Leeuwin Coast


16 Leeuwin Coast Akoya

1 ruby grapefruit

2 navel oranges

100ml extra virgin olive oil

1 red chilli

2 tbsp fresh basil


  1. Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
  2. Poach in the shells in boiling water for 35 seconds.
  3. To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell.
  4. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate.
  5. Repeat on the other shell to release the meat. Gently remove the green byssal thread by pulling sideways and set the Akoya on one half shell aside for serving.
  6. Prepare the salsa by peeling & finely dicing the citrus, keep any juices and combine in a small bowl.
  7. Deseed and finely chop the chilli, finely shred the basil. Mix with the extra virgin olive oil. Season with sea salt & cracked black pepper.
  8. Top each Akoya with a generous amount of salsa and serve.