Galway Oysters With Poitín And Seaweed Tartare Recipe
This dish brings together some of the incredible ingredients Richard Bainbridge encountered whilst visiting the west coast of the island of Ireland.
- 12 oysters, (Richard uses Kelly Gigas Oysters from Galway)
- rapeseed oil, ideally Irish, or olive oil, to dress
- seaweed, a mix of locally foraged varieties, washed thoroughly, to create a bed to serve (optional)
- poitín, to finish, (Richard uses Micil Heritage Poitín)
- 75g of sea lettuce, as fresh as possible, washed thoroughly
- 1 tbsp of salted capers, rinsed
- 1 red chilli, finely chopped
- 1/2 red onion, finely chopped
- 1 lime, zested and juiced
- Carefully shuck the oysters, keeping them in their shells. Drain away a little of the oyster liquor, but retain enough to keep them juicy and full of flavour
- For the seaweed tartare, finely chop the washed sea lettuce and place it in a bowl. Add the capers, red chilli, red onion, lime zest and juice
- Add a splash of rapeseed or olive oil and mix everything together thoroughly. Taste and season with a little freshly ground black pepper. You are unlikely to need salt, as the sea lettuce, capers and oysters are naturally salty
- Arrange the locally foraged seaweeds onto a serving platter (if you have it!), to create a bed. Arrange the oysters in their shells on top. Spoon a little seaweed tartare over each oyster and finish with a small splash of Irish poitín. Serve immediately
Kelly Oysters, harvested right out of the water; sea lettuce and seaweeds from Mungo Murphy's Seaweed Co, and unique poitín (Irish moonshine that has protected Geographical Indicative Status meaning it can only be made in Ireland) from Micil Distillery. A fresh, vibrant way to serve these beautiful Irish ingredients. Carefully shuck the oysters, keeping them in their shells.
Drain away a little of the oyster liquor, but retain enough to keep them juicy and full of flavour For the seaweed tartare, finely chop the washed sea lettuce and place it in a bowl. Add the capers, red chilli, red onion, lime zest and juice
Add a splash of rapeseed or olive oil and mix everything together thoroughly. Taste and season with a little freshly ground black pepper.
You are unlikely to need salt, as the sea lettuce, capers and oysters are naturally salty Arrange the locally foraged seaweeds onto a serving platter (if you have it!), to create a bed.
Arrange the oysters in their shells on top. Spoon a little seaweed tartare over each oyster and finish with a small splash of Irish poitín. Serve immediately
