Recipe provided by James St South, Belfast
Buy your oysters from your fishmonger, pop into ST Georges Market on a Friday or Saturday and you will be able to pick these up. For two people 6 -8 would suffice. To open the oyster lay it between a folded cloth on a flat surface with the flatter part of the shell on top, hold tightly. With an oyster knife or small sharp knife place the point into the hinge of the shell and wiggle to prise open. Slice the muscle attaching the oyster from the shell and place the juice to the side in a bowl. Wash shells vigorously and run oyster under cold water
- 225g butter
- 2 tbsp malt or white wine vinegar
- 6 white peppercorns
- 1 tbsp water
- 2 egg yolks
- Good pinch of paprika
- 20g dill (remove stalk, finely chopped)
- Whipped cream
- 50g guyure cheese (finely grated)
- Melt butter in the pan, leave it to cool slightly, if it’s too hot the sauce will curdle
- Don’t use the solids which form at the bottom of the pan, these can be discarded, only use the clarified butter
- Boil the vinegar with the peppercorns, add in oyster juice and reduce by half.
- Add the cold water to cool and drain through a sieve.
- Add the egg yolks and whisk together.
- Place the bowl over a pot of hot water and whisk to smooth ribbon texture, once reached this stage remove the bowl from the heat and
- continue to whisk, slowly adding the warm clarified butter.
- When all the butter is added and whisked in the sauce should be a thick
- consistency which can now be seasoned with salt, paprika and chopped
- Place the oyster back in its shell cover with mix, add in one teaspoon of whipped cream and handful of grated cheese.
- Place under grill until golden brown and serve.