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  • Limfjord oysters natural with three vinaigrettes
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    By Claus Meyer

    Limfjord oysters natural with three vinaigrettes

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    Servings: 4

    PREPARATION:

    • 1

      Apple/horseradish vinaigrette: Peel the apples, core and quarter them.

      Mix the oil, vinegar, salt, pepper and honey together. Dice the apples finely and toss them into the oil/vinegar mixture.

      Add the horseradish last of all.

      Mix the vinaigrette and let it rest for 5 minutes to highlight the taste of horseradish.

    • 2

      Beet/red onion vinaigrette: Peel the onion and the beet, chopping both finely and heat in a pot with the beet juice, vinegar, sugar and crushed cummin seeds.

      Boil the mixture until half the moisture is gone and then refrigerate.

      Season the vinaigrette with salt and pepper once it is cold.

      Drip it on the oysters and eat.

    • 3

      Rutabaga/smoked fat /dill vinaigrette: Dice the fat into small cubes and fry it crispy in an ungreased frying pan.

      Remove from heat and flip the fat cubes into a colander. Save the drippings for later use.

      Peel the rutabaga, dice it into small cubes (about the same size as the fat) and mix with the fat cubes.

      Stir the oil, honey, pepper, chopped dill, juice and zest from the lemon together into an even vinaigrette. Add the rutabaga and fat, seasoning the vinaigrette with a little of the fat drippings for extra taste.

      Pour the vinaigrette on the oysters and eat right away, so the rutabaga retains its crispness and the dill keeps its fresh green color.

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  • Servings: 4

    PREPARATION:

    • 1

      Apple/horseradish vinaigrette: Peel the apples, core and quarter them.

      Mix the oil, vinegar, salt, pepper and honey together. Dice the apples finely and toss them into the oil/vinegar mixture.

      Add the horseradish last of all.

      Mix the vinaigrette and let it rest for 5 minutes to highlight the taste of horseradish.

    • 2

      Beet/red onion vinaigrette: Peel the onion and the beet, chopping both finely and heat in a pot with the beet juice, vinegar, sugar and crushed cummin seeds.

      Boil the mixture until half the moisture is gone and then refrigerate.

      Season the vinaigrette with salt and pepper once it is cold.

      Drip it on the oysters and eat.

    • 3

      Rutabaga/smoked fat /dill vinaigrette: Dice the fat into small cubes and fry it crispy in an ungreased frying pan.

      Remove from heat and flip the fat cubes into a colander. Save the drippings for later use.

      Peel the rutabaga, dice it into small cubes (about the same size as the fat) and mix with the fat cubes.

      Stir the oil, honey, pepper, chopped dill, juice and zest from the lemon together into an even vinaigrette. Add the rutabaga and fat, seasoning the vinaigrette with a little of the fat drippings for extra taste.

      Pour the vinaigrette on the oysters and eat right away, so the rutabaga retains its crispness and the dill keeps its fresh green color.

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