Ingredients
| PICKLED VEGETABLES | |
| 3 breakfast radishes, finely diced | |
| 1 small carrot, peeled, finely diced | |
| ¼ small celeriac, peeled, finely diced | |
| 125ml rice wine vinegar | |
| 2 tablespoons caster sugar | |
| 2 teaspoons flaky sea salt | |
| BUTTERED LEEKS | |
| 1 large leek, white part only, finely diced | |
| 1 garlic clove, lightly crushed | |
| 200g unsalted butter | |
| BEURRE NOISETTE (BURNT BUTTER) | |
| 300g unsalted butter | |
| TO SERVE | |
| 6 freshly shucked oysters, shells set aside | |
| rock salt (optional) |
Sweet buttered leeks and nutty burnt butter bring warmth and richness, while a spoonful of sharp pickled vegetables cuts through the richness without overwhelming the oyster itself.
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Instructions
| 1. | PICKLED VEGETABLES |
| 2. | Put the diced radish, carrot and celeriac into a heatproof bowl. |
| 3. | Combine the vinegar, 60ml water, sugar and salt in a small saucepan and bring to the boil, stirring until the sugar has dissolved. |
| 4. | Pour the hot pickling liquid over the vegetables, ensuring they are submerged. |
| 5. | Leave to cool, then refrigerate for at least 1 hour before using. |
| 6. | The pickles will keep for up to one week in the fridge and are excellent with grilled fish, cured meats or sandwiches. |
| 7. | BUTTERED LEEKS |
| 8. | Sauté the leek and garlic in butter over low-medium heat. |
| 9. | Gently cook for 15 minutes, stirring occasionally, until the leek is completely soft and sweet but has taken on no colour. |
| 10. | Season lightly with sea salt, discard the garlic and allow the mixture to cool. |
| 11. | BEURRE NOISETTE (BURNT BUTTER) |
| 12. | Place the butter in a small saucepan over a medium heat. |
| 13. | Once melted, it will begin to bubble and foam. |
| 14. | Continue cooking until the milk solids turn a deep golden brown and the butter smells nutty, about 5 minutes. |
| 15. | Immediately pour into a heatproof bowl to stop it cooking further. |
| 16. | Leave to cool slightly while preparing the oysters. |
| 17. | TO SERVE |
| 18. | Heat the oven grill to 200°C. |
| 19. | If using, spread a layer of damp rock salt over a baking tray to keep the oysters steady. |
| 20. | Spoon about 1 teaspoon of the buttered leeks into each oyster shell, then gently sit an oyster on top of the leek. |
| 21. | Generously spoon over the burnt butter, allowing it to almost cover each oyster. |
| 22. | Grill for 3-5 minutes, until the butter is bubbling and the oysters are just warmed through. |
| 23. | They should remain tender and only just cooked. |
| 24. | Drain a small spoonful of the pickled vegetables and spoon over each oyster before serving immediately. |
Recipes & food styling Josh Emett and Glen File
Photography Manja Wachsmuth