Maldon rock oysters with cucumber, verjus, grapefruit and dill
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Oysters are delicious on their own, but with minimal effort you can elevate them into something truly breathtaking. Chef Scott Goss serves them topped with finely diced cucumber seasoned with salt and a little verjus, before spooning over a three-ingredient grapefruit foam and a few drops of dill oil.
First published in 2020
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Ingredients
Metric
Imperial
- 12 rock oysters
- 1 cucumber, deseeded and finely diced
- sea salt, to taste
- 4 tbsp of verjus
- 60ml of grapefruit juice
- 200ml of soda water
- 1 tbsp of soya lecithin
- 1 bunch of dill
- rapeseed oil, as needed
SAVE RECIPE
Method
1
Begin by making a dill oil. Bring a pan of water to the boil and blanch the dill for 30 seconds. Transfer to iced water then drain the dill thoroughly. Weigh the dill, then combine with double the amount of rapeseed oil. Transfer to a blender and blitz on high speed for a few minutes, then transfer to a sieve lined with muslin cloth set over a bowl to strain
- 1 bunch of dill
- rapeseed oil, as needed
3
When ready to serve, shuck the oysters and arrange on serving plates (or 1 large platter). Combine the grapefruit juice, soda water and soya lethicin in a bowl and blitz with a hand blender until frothy and large bubbles appear. Dress the oysters with the cucumber followed by the grapefruit foam, then finish with a few drops of the dill oil
- 12 rock oysters
- 60ml of grapefruit juice
- 200ml of soda water
- 1 tbsp of soya lecithin
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