Oysters with pomelo and kombu

Name: Oysters with pomelo and kombu oil recipe
Yield: 8
Ingredients: 24 oysters, shucked; 50g kombu tsuyu; 100g grapeseed oil; 1/2 pomelo, segmented, finely chopped; 2 eschalots, finely chopped; 40.00 ml white balsamic; 20.00 ml lemon juice; 20.00 ml soy sauce; 1 tsp chardonnay vinegar

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by Mitch Orr

MITCH ORR, KILN HEAD CHEF

Jan 03, 2023

Mitch Orr's seafood starter is swimming with flavour.

24 oysters, shucked

Kombu oil

3/4 (50g) kombu sheet (from Asian grocers)
100g grapeseed oil

Pomelo vinaigrette

1/2 pomelo, segmented, finely chopped
2 eschalots, finely chopped
2 tbs white balsamic
1 tbs lemon juice
1 tbs white soy (shiro shoyu, from Asian grocers)
1 tsp chardonnay vinegar

Method

1.

Preheat oven to 160°C. For the kombu oil, spread kombu sheet on a large baking tray and roast for 1 hour until toasted and light golden around the edges. Set aside to cool. Break up and whiz in blender.
2.

Add oil and whiz together for 1 minute until very well combined. Set aside for 1 hour to infuse. Strain through a fine sieve, pressing on the kombu to extract as much oil as possible.
3.

For the pomelo vinaigrette, combine all ingredients in a bowl. Arrange oysters on a serving platter. Dress each oyster with 1 tsp pomelo vinaigrette and a few drops of kombu oil to serve.