Rock oyster cocktail sauce horseradish flavor
Pickled horseradish adds a nice flavor. This recipe uses only a small amount, but it also works well as a side dish for other meat dishes
How to make it
1
Prepare the horseradish pickle.
Peel the horseradish, remove the stems, and then chop it into julienne strips. Place in a small bowl and add enough vinegar, sugar, salt, and white wine to cover the radish. Leave to soak overnight.
2
Prepare the cocktail sauce.
Add all the seasonings and a suitable amount of squeezed-out pickled horseradish to a bowl and mix well.
3
Remove the rock oysters from their shells and wash the meat in ice water. Place the arugula on a plate, then place the shells on top and the rock oyster meat on top
4
Squeeze lemon juice over the oyster meat, sprinkle with white pepper, and top with about 1 tablespoon of cocktail sauce
5
Top with chopped chives and shiso leaves and drizzle with olive oil to finish
Ingredients for 1 person
-
- Rock oysters
- 1 piece
-
[Pickled Horseradish (easy to make amount)]
- horseradish
- 25g
-
- vinegar
- Appropriate amount
-
- sugar
- 1 tablespoon
-
- salt
- A little
-
- White wine
- 1 tablespoon
-
[Cocktail sauce (easy to make amount)]
- ketchup
- 140g
-
- Lemon juice
- 8cc
-
- Tabasco
- A little
-
- Worcester sauce
- A little
-
- arugula
- A little
-
- Lemon juice
- A little
-
- White pepper
- A little
-
- For assatsuki
- A little
-
- For the shiso leaf
- A little
-
-
Olive oil
finishing
Aldoino extra virgin - A little
-
Olive oil
finishing
[PR]
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