Ingredients
| 2 Granny Smith apples | |
| 1 fennel bulb, washed and trimmed | |
| 12 oysters chilled | |
| FOR THE DRESSING | |
| 1 fennel bulb, coarsely chopped | |
| 1 tablespoon unsalted butter | |
| 1 apple, juiced, or ½ cup of apple juice | |
| 1 tablespoon grain mustard | |
| 2 teaspoons cider vinegar | |
| 2 tablespoons olive oil |
The flinty taste of oysters with the crunch of apple and fennel, the salty against sweet, is a glorious contrast of textures and flavours.
Instructions
| 1. | Finely dice the apple and fennel and toss together with the fennel fronds, seasoning lightly with salt and pepper. |
| 2. | Place mounds of the apple and fennel slaw on each serving plate and top each pile with three oysters. |
| 3. | Spoon the dressing over the oysters and around the plate and serve. |
| 4. | FOR THE DRESSING |
| 5. | Preheat the oven to 180°C. |
| 6. | Place the chopped fennel in a roasting tray with the butter and season lightly with a touch of salt and a couple of turns of the pepper mill. |
| 7. | Cover the tray with foil and roast until the fennel is tender, about 30 minutes. |
| 8. | Purée the fennel with the apple juice in a liquidiser until smooth, then add the grain mustard, cider vinegar and olive oil and thoroughly blend together. |
Recipes & food styling Martin Bosley / Photography Amber-Jayne Bain
Leave a Reply