Rock oyster cocktail sauce horseradish flavor
Prepare the pickled horseradish.
Peel the horseradish, peel it thinly, then cut it into julienne strips. Place it in a small bowl, add enough vinegar to cover it, sugar, salt, and white wine, and let it marinate overnight.
Prepare the cocktail sauce.
In a bowl, combine all the seasonings and a suitable amount of drained pickled horseradish, and mix well.
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
Squeeze lemon juice over the oyster meat, sprinkle with white pepper, and top with about 1 tablespoon of cocktail sauce
Top with chopped chives and shiso leaves and drizzle with olive oil to finish
-
- 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
-
- as a topping
- A little
-
- shiso leaf topping
- A little
-
-
Olive Oil
for
Ardoino Extra Virgin - A little
-
Olive Oil
for
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