OYS­TERS

My Wedding - - FOOD & DRINK - www.thed­if­fer­ence.co.nz

Canapé

• 1 oys­ter per glass – I have used Bluff, but any fresh will do

• Wakami sea­weed – enough to layer

• Sal­mon Caviar

• Sea Salt

• Lemon

Sea­son the oys­ter with a lit­tle sea salt and a drop or two of lemon juice. Layer the wakami, oys­ter and caviar and serve.

En­trée

• 6 oys­ters per per­son plus shells

• 60g Wakami per per­son

• Lemon

• Cu­cum­ber – peeled and cut into short sticks

• Ao­raki sal­mon caviar - ap­prox 3tsps for 6 oys­ters

Rock salt and egg white / crushed ice

Firstly whip the egg white to soft peak. Add enough white to the rock salt to form a firm mix. This is to sit the shell on top of so it doesn’t move on the plate. You could also use crushed ice.

Sea­son each oys­ter with a lit­tle lemon and sea salt. Place 10g Wakami on each shell, then the sea­soned oys­ter. Place the strips of cu­cum­ber on the oys­ter and gar­nish with caviar.

Serve with Bil­li­cart Sal­mon Rose Cham­pagne - per­fect!

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