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At the restaurant we cook the oysters over our alder wood grill, which gives them a delicate smoky grilled flavor. You can duplicate this easily at home by turning on your barbecue to low and scattering a few alder wood chips over the coals. This works best if you soak the chips for about ten minutes beforehand to prevent them from burning up too quickly.
Recipe Contributed by:
John Garrett, Executive Chef
Horizons Restaurant
|
THE OYSTERS
| 12 |
medium sized Fanny Bay oysters |
12 |
| 1 Tbsp. |
extra virgin olive oil |
15 ml |
| to taste |
sea salt & black pepper |
to taste |
- Toss the oysters with the olive oil , salt & pepper. Preheat your barbecue to medium- high, using wood chips as mentioned above.
- Cook the oysters for about 4 minutes per side or until golden brown and firm to the touch.
GAZPACHO SALSA
makes about 1 cup (240 ml)
| ¼ cup |
long English cucumber, seeded and diced fine |
60 ml |
| ¼ cup |
fennel, diced fine |
60 ml |
| 1/3 cup |
fresh tomatoes, diced fine |
80 ml |
| 1/8 cup |
red onion , diced fine |
30 ml |
| 1 tsp. |
jalapeno pepper, diced fine |
5 ml |
| 1 Tbsp. |
fresh basil, chopped |
15 ml |
| 1 tsp. |
garlic, minced |
5 ml |
| 1 Tbsp. |
extra virgin olive oil |
15 ml |
| 2 tsp. |
red wine vinegar |
10 ml |
| ½ tsp. |
sea salt |
2.5 ml |
| ½ tsp. |
black pepper |
2.5 ml |
- Toss ingredients together in a small bowl, cover and chill. This salsa will keep for up to 2 days covered in the fridge.
SPINACH PARMESAN BASKETS
makes 4
| 1 cup |
grated grana padano cheese |
240 ml |
| 3 tbsp. |
extra virgin olive oil |
45 ml |
| 1 Tbsp. |
sherry wine vinegar |
15 ml |
| 1 tsp. |
Dijon mustard |
5 ml |
| 1/8 tsp. |
sea salt |
½ ml |
| 1/8 tsp. |
black pepper |
½ ml |
| 3 cups |
baby spinach leaves, washed & trimmed |
720 ml |
| ¼ cup |
cooked bacon bits |
60 ml |
- Pre heat oven to 400 F (200 °C). To make the cheese baskets it is best to do one at a time. Line a small cookie sheet with silicon parchment paper and for each basket place ¼ cup cheese in a small pile. Now using your fingers, flatten the cheese out to make a small circle about five inches in diameter.
- Bake in oven for about 5 minutes or until cheese is bubbling and starting to brown. Remove from oven, let rest for 10 seconds and while still hot carefully lay melted cheese circle over top of a small ramekin and pull off the paper. After about three minutes the cheese will be hard again and you should be able to lift it off of the ramekin. Now just turn it upside down and you have a cute little cheese basket.
- Mix olive oil, sherry wine vinegar, Dijon mustard, and salt and pepper in a small bowl. Toss baby spinach leaves and cooked bacon bits with sherry Dijon vinaigrette and divide into four parmesan baskets.
TO ASSEMBLE
:
Place one spinach parmesan basket on each plate towards the back. Spoon one quarter of the gazpacho salsa on each plate in front of the baskets. Put three freshly grilled oysters on each plate on top of the gazpacho salsa.
Download This Recipe:
Alder Grilled Fanny Bay Oysters
