Oysters, Cucumber, Dill, Chive Dressing by Massimo Mele
- Cook time: 30mins
- Serves: 4
- Difficulty: Easy
Ingredients
- 12 oysters live or shucked
- 1 bunch of dill
- 1 bunch of chives
- 2 cucumbers
- salt
Method
- Four days before you plan to serve the oysters, start fermenting the cucumbers. Chop and weigh cucumbers in a bowl, then add 3% of the weight in salt and pack into a clean sterilised fermentation jar. Top up with filtered water and place ceramic weights on top so the water covers the cucumbers.
- Cover the jar with muslin cloth or a tea towel and use an elastic band to fix securely. Leave to ferment at room temperature for 4 to 6 days.
- When the cucumbers have finished fermenting, strain the juice through a fine mesh sieve and retain for dressing the oysters. Discard the pulp to the compost.
- Chop chives and dill and set aside.
- To serve, open the oysters if shucking fresh and place on serving plate. Top with the fermented cucumber juice, dill, chives.
