Buttermilk-fried Leeuwin Coast Akoya with smoked citrus emulsion and pickled lemon skin

SERVES 4

12 Leeuwin Coast Akoya Canola oil, for frying

SEASONED FLOUR

100 ml buttermilk

200 gm potato flour

100 gm rice flour

1 tsp salt

1 tbsp dried oregano

1 tsp white pepper

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

SMOKED CITRUS EMULSION

2 egg yolks

1 tsp smoked paprika

½ tsp Dijon mustard

15 ml lemon juice

1 tsp salt

250 ml grapeseed oil

PICKLED LEMON SKIN

Spent lemon husk of

1 lemon, juice and peel reserved, pith removed

2 tsp sea salt

½ tsp citric acid

60 ml water

1 Make the pickled lemon skin two days in advance. Start with peeling the outside of the spent lemon husk – the lemon juice will go into the emulsion. Finely julienne peel, add salt and citric acid and leave for 24 hours. After 24 hours, add the water and leave overnight.

2 Shuck Akoya and rinse in ice-cold water. Place into a small stainless-steel bowl and pour over buttermilk. Leave overnight.

3 Clean shells and set aside. Combine all flours and spices and set aside.

4 In a bowl, whisk egg yolks with smoked paprika, mustard and lemon juice. Stream in grapeseed oil until emulsified. Season with salt and adjust as needed.

5 To assemble, coat each Akoya in seasoned flour and place on a rack.

6 Heat a shallow pan with oil. When it reaches 190°C, fry Akoya in two batches of six until crisp.

7 Take pickled peel from the solution. Dice very finely and place in a little olive oil.

8 To serve, place the smoked citrus emulsion into a sauce bottle and squeeze a good amount onto each reserved shell.

9 Place Akoya on top of the emulsion and spoon a little pickled lemon skin on top. Repeat with remaining Akoya.