Galway oysters with poitín and seaweed tartare
This dish brings together some of the incredible ingredients Richard Bainbridge encountered whilst visiting the west coast of the island of Ireland. Kelly Oysters, harvested right out of the water; sea lettuce and seaweeds from Mungo Murphy's Seaweed Co, and unique poitín (Irish moonshine that has protected Geographical Indicative Status meaning it can only be made in Ireland) from Micil Distillery. A fresh, vibrant way to serve these beautiful Irish ingredients.
Ingredients
Metric
Imperial
SEAWEED TARTARE
- 75g of sea lettuce, as fresh as possible, washed thoroughly
- 1 tbsp of salted capers, rinsed
- 1 red chilli, finely chopped
- 1/2 red onion, finely chopped
- 1 lime, zested and juiced
Equipment
- Oyster knife
Method
Carefully shuck the oysters, keeping them in their shells. Drain away a little of the oyster liquor, but retain enough to keep them juicy and full of flavour
- 12 oysters, (Richard uses Kelly Gigas Oysters from Galway)
For the seaweed tartare, finely chop the washed sea lettuce and place it in a bowl. Add the capers, red chilli, red onion, lime zest and juice
- 75g of sea lettuce, as fresh as possible, washed thoroughly
- 1 tbsp of salted capers, rinsed
- 1 red chilli, finely chopped
- 1/2 red onion, finely chopped
- 1 lime, zested and juiced
Add a splash of rapeseed or olive oil and mix everything together thoroughly. Taste and season with a little freshly ground black pepper. You are unlikely to need salt, as the sea lettuce, capers and oysters are naturally salty
- rapeseed oil, ideally Irish, or olive oil, to dress
Arrange the locally foraged seaweeds onto a serving platter (if you have it!), to create a bed. Arrange the oysters in their shells on top. Spoon a little seaweed tartare over each oyster and finish with a small splash of Irish poitín. Serve immediately
- seaweed, a mix of locally foraged varieties, washed thoroughly, to create a bed to serve (optional)
- poitín, to finish, (Richard uses Micil Heritage Poitín)
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With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.
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