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Oysters with dill, apple and fermented cucumber

  • Starter
  • easy
  • Makes 6 oysters
  • 20 minutes, plus 4 days to ferment the cucumber

PT20M

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1
Four days before you plan to serve the oysters, start fermenting the cucumbers. Chop and weigh cucumbers in a bowl, then add 2% of the weight in salt and pack into a clean sterilised fermentation jar. Top up with filtered water and place ceramic weights on top so the water covers the cucumbers. Cover the jar with muslin cloth or a tea towel, and use an elastic band to fix securely – this allows gases from the fermentation to escape but stops anything bad getting in. Leave to ferment at room temperature for 4 days
2
When the cucumbers have finished fermenting, strain the juice through a fine mesh sieve and retain for dressing the oysters. Discard the pulp
3
Heat the vegetable oil in a small pan to 75ºC, then transfer to a blender. Add the dill (reserving 1 sprig for garnish) and blend for 6 minutes until very smooth. When finished, strain through a double layer of muslin cloth in the fridge overnight. Retain the oil and discard the pulp
  • 1 bunch of dill
  • 200ml of vegetable oil
4
Peel and core the apple, then dice into a 3mm brunoise and dress with two tablespoons of the dill oil
5
To serve, open the oysters and place on serving plate (Scott uses salt as a sturdy base to sit the oysters on). Top with the fermented cucumber juice, dill oil, rapeseed oil, diced apples and a sprig of dill
  • 6 oysters
  • rapeseed oil, to garnish
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