Rock oysters with wild fennel, chilli and apple vinegar

Method

1. For the dressing: blister the skins of the chilli, either with a blow torch or under the grill. Cool and remove the skin by wiping with a damp cloth so that all the black and skin are removed.

2. Slice the chilli in half, remove the seeds, finely chop and put into a small bowl. Stir in the vinegar.

3. Remove the leafy green tops from the fennel and reserve. Finely chop the bottom sections of the fennel, add to the vinegar and chilli and mix well.

4. Add the spring onion and radishes, season with salt and freshly ground pepper and mix until well combined.

5. To serve, open the oysters and put them, in their shells, on a tray of crushed ice with the seaweed and lemons dotted around. Spoon a little dressing over each of the oysters and garnish with the reserved fennel tops.

Comments                        add a comment

could you please advise if the video of the segment will be prepared on video. I tasted the oysters for Lawrence and thoroughly enjoyed them and the experience at Borough Market with the Market Kitchen crew

Ingredients

12-20 rock or mixed Oysters

For the dressing

1 red chilli
100ml sweet apple vinegar
3 stems wild Fennel, finely chopped
4 Spring onions, trimmed and chopped
6 Radishes, trimmed and julienned

To serve

crushed ice
2 handfuls seaweed, blanched and refreshed in ice cold water
2 Lemons, chopped into eighths, pips removed

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