For National Oyster Day, Paul Leonard of the Isle of Eriska Hotel provides this exquisite recipe for Crispy Caledonian oysters, pickled garden vegetables and oyster mayonnaise

  • 20 + 24 hours
  • 4
  • Medium
Oysters are a favourite in our kitchen; we use Caledonian Oysters who only give us the best pacific oysters farmed and sourced from Loch Creran just north of Oban in Argyll. The vegetables we use are all grown on the island by Dougie, our gardener.

Ingredients

  • Oysters
  • 12 Large Caledonian Oysters, Shucked but retain the Juice
  • 50g Plain Flour for Coating
  • 1 Egg
  • 75g Panko Bread Crumbs
  • Mayonnaise
  • 2 Egg Yolks
  • 15g Lemon Juice
  • 2 Shucked Oysters – juices retained
  • 300ml Cullisse Rapeseed Oil
  • Garden Vegetables
  • 1 Fennel
  • 2 Banana Shallots
  • 2 Carrots
  • 6 Baby Turnips
  • 3 Golden Beetroot
  • 100ml White Wine
  • 100ml White Wine Vinegar
  • 100ml Water
  • 100g Caster Sugar

Method

Crispy Caledonian oysters, pickled garden vegetables and oyster mayonnaise

For the pickled vegetables

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.

For the oyster mayonnaise

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

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.

Oyster

About The Author

Paul Leonard

Head Chef Paul Leonard joined the team at The Isle of Eriska in the summer of 2015, having previously held a position at Andrew Fairlies at Gleneagles. Part of Paul’s concept is to employ apprentices in his team alongside a strong top level staff. His focus is on using quality produce from the west coast of Scotland and the Eriska garden.

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About The Author

Paul Leonard

Head Chef Paul Leonard joined the team at The Isle of Eriska in the summer of 2015, having previously held a position at Andrew Fairlies at Gleneagles. Part of Paul’s concept is to employ apprentices in his team alongside a strong top level staff. His focus is on using quality produce from the west coast of Scotland and the Eriska garden.