Oysters with Gooseberries
Rømø Oysters with Salted and Pickled Gooseberries, Nasturtiums and Olive Oil
Ingredients (serves 2)
- 6 Rømø oysters (could also be Gillardeau or similar)
- 200 g gooseberries
- 5 g salt
- 100 ml light vinegar
- 100 ml sugar
- 100 ml water
- 5 peppercorns
- 1 stalk lemongrass
- 1 bunch nasturtiums
- Fruity olive oil
- 1 fresh lemon
- Flake salt
Instructions
Rinse the gooseberries, toss them with salt, and bake them for 5 minutes at 120°C (248°F).
Bring vinegar, sugar, and water to a boil with the crushed lemongrass stalk and peppercorns to make a pickling brine.
Pour the brine over the baked gooseberries and let them soak for at least 20 minutes. Open the oysters, smell and check for freshness, and clean them if necessary.
Plating
Drain the pickled gooseberries and place half a berry in each oyster.
Garnish each oyster with a nasturtium leaf, a few drops of good olive oil, and a little freshly squeezed lemon juice.
Serve on a bed of salt or crushed ice immediately.
Note
The pickled gooseberries can be enjoyed the same day once cooled. If stored in a clean,airtight container in the refrigerator, they can last for several months.
Behind the recipe
Together with Chef Luna Hjerming, we’ve created a series of stunning dishes — each thoughtfully crafted to accompany our different cuvées and highlight their unique qualities for gastronomic pairings.
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