Oysters with Pickled Watermelon, Wasabi Emulsion, Quinoa Puffs & Nori
Shucked oysters are paired with pickled watermelon and a dash of wasabi heat.
- Makes : 2 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 20 mins
This pickle uses the layer of rind in-between the green outer skin of the watermelon and the red fruit inside.
½ C (125 ml) rice vinegar
3 Tbsp (45 ml) sugar
100 g of green watermelon rind, cubed
4 tsp (20 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
½ tsp (2.5 ml) wasabi paste
50 ml canola oil
1 Tbsp (15 ml) quinoa
canola oil for deep frying
1 standard size sheet of nori
6 fresh oysters
6 2×2 cm cubes of watermelon fruit
micro basil and carrot greens, to garnish
Bring the vinegar to a boil in a medium sized saucepan. Add the sugar and stir to dissolve. Remove from the heat and add the cubed watermelon rind. Leave to cool in the liquid.
Mix the lemon juice, mustard, honey and wasabi paste together. Whisk continuously while slowly adding the oil so that the mixture emulsifies. Set aside.
Heat the canola oil in a saucepan or deep fryer until it reaches 200 °C.
Add the quinoa to the oil and allow to puff up – about 30 seconds. Remove and set aside.
Toast the nori in a dry frying pan. Cut into small sticks and mix with the puffed quinoa. Season to taste with salt.
Shuck the oysters and remove from the shells.
Plate 3 pieces of watermelon with 3 oysters on each serving plate.
Drizzle with wasabi emulsion.
Sprinkle with the quinoa and nori mix, garnish with micro herbs and serve.