The pickled vegetables can be prepared well in advance. Wash all the vegetables then slice thinly on a mandolin, place in a clean container that can be kept airtight.
Put the wine, white wine vinegar, water and sugar in a pan and stir over a low heat until dissolved. Pour the vinegar mixture
over the vegetables and season with hebridean sea salt. Seal the container and leave for at least 24 hours before using.
To make the oyster mayonnaise, put the yolks, lemon juice and oysters into a food processor and blend for 30 seconds.
With the processor still running, slowly add the oil until it has all emulsified.
Add the reserved oyster juice from all the oysters in the recipe and season with hebridean sea salt.
Set aside for later.
For the crispy oysters, put the flour, beaten egg and panko bread crumbs in a separate bowls, making sure to season the flour with salt and pepper.
Heat a deepfryer to 180*c. Pat the shucked oysters dry with kitchen paper then pass them through the flour, then the egg and then the breadcrumbs making sure they are thoroughly coated.
Deep fry the panko coated oysters in the hot oil for around 1 minute until golden.
Drain the vegetables and place a nice pile on each of your 4 plates.
Top with a good spoonful of oyster mayonnaise, then finish with the oysters sharing equally between the plates.
Serve with a wedge of lemon.
