Seasoning dressings for oysters

Apple vinegret/shallot/dice apple and dill oil

Chimichurri style

Champagne foam

Mint ponzu sauce with chilli and lemon grass

Seasoning dressings for oysters recipes

Apple vinegret

50 ml apple vinegar

1 pc diced shallot

1 pc diced apple

Dill oil to garnish

Dill oil:

1 bunch of dill

100 ml oil

1 filter for coffee

Pick dill from the stems, Heat the oil to 50 degrees, move to blender, spin until mixed well and infused dill in the oil, strain through coffee filter, cool down.

The best is to use only the best part of the dill because of less water in the oil and also better color. Instead of coffee filter you can use paper kitchen cloth.

Chimichurri :

50 g diced shallot

1 stk red chilli

1 stk garlic

1 bunch parsley

100 ml virgin olive oil

1 stk lemon- juice only

Salt to taste

Champagne foam:

50 ml simple syrup (50 g sugar + 100 ml water-reduce ½,cool down)

Lime juice from 3 limes

100 ml champagne,cava or Prosecco

3 g lecitine textura

Mint and ponzu sauce with chilli and lemon grass

1 stk red chilli

5-6 leafs fresh mint

1 stk lemongrass fine chopped (you can use without)

Homemade ponzu:

50 ml Japanese vinegar

25 ml soy sauce

8 ml lemon juice

2 slices orange and 2 slices lemon

Mix all ingredients together, and keep in the fridge for some hours to infuse citrus flavor.