Recipes

CRISPY HORSERADISH CRUSTED OYSTERS

Serves 4

INGREDIENTS

OYSTERS

2 DOZEN OYSTERS (MEDIUM), SHUCKED, BOTTOM SHELLS RESERVED FOR PRESENTATION

1 TBSP HORSERADISH (GRATED, FRESH IF POSSIBLE)

2 PCE EGGS (BEATEN)

1 CUP BREAD CRUMBS (FRESH IF POSSIBLE)

SALT & PEPPER

1 CUP CANOLA OIL (FOR FRYING)

2 CUPS KOSHER ROCK SALT FOR PRESENTATION

METHOD

Place the shucked oysters in the beaten eggs and coat the oysters lightly.

Combine the grated horseradish and the breadcrumbs together.

Remove the oysters from the egg mixture and place them into the flavored crumbs.

Place a medium size sautÉ pan on a medium flame and pour in the canola oil. Heat to approximately 320 degrees.

Test the pan with a little of the breadcrumb mixture. If it burns quickly (15 seconds approx), the pan is too hot. If the crumb turns golden in 30-45 seconds the oil is perfect.

Carefully place the breaded oysters into the hot oil (cook a dozen at a time).

Cook until golden brown and remove from the pan and drain on a paper towel.

Divide the rock salt on 4 plates and place six of the oyster shells on each plate.

Place a small amount of celery root and apple slaw into each shell and top with an oyster.

CELERY ROOT & APPLE SLAW

1 CUP CELERY ROOT (GRATED)

¼ CUP CARROT (GRATED)

1 CUP APPLE (GRATED, GRANNY SMITH OR FUJI)

¼ CUP ONION (GRATED)

2 TSP LEMON JUICE

¼ CUP MAYONNAISE

1 TBSP PARSLEY (CHOPPED)

SALT & PEPPER TO TASTE

METHOD

Combine all the above ingredients in a medium sized bowl.

Season with salt and pepper and refrigerate.

Allow to sit for one hour (at minimum).