3 kinds of oysters
Cranberries, sea buckthorn and bog myrtle cream
Oysters with cranberries – 4 people
4 oysters
Fresh cranberries
Shallots
½ dl white wine vinegar
50 g soft brown sugar
Tarragon
Oysters with sea buckthorn – 4 persons:
4 oysters
1 spring onion in fine strips
½ red chili in fine slices.
Fresh sea buckthorn
½ dl white wine vinegar
50 g of sugar
Procedure – Oysters with cranberries:
Boil the white wine vinegar with soft brown sugar until the brown sugar is melted. Cool the marinade. Add tarragon leaves, finely chopped shallots and cranberries to the marinade, and allow to soak for 12 hours. Open the fresh oysters and get the stuffing of the marinade over.
Procedure – Oysters with sea buckthorn:
Boil the white wine vinegar with the sugar until the sugar has melted. Cool the marinade. Add strips of spring onion, chili and sea buckthorn to the marinade and let it soak for 12 hours. Open the fresh oysters and get the stuffing of the marinade over.