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🍽️ Oyster Trio

230 kcal · 30 min · 4 servings

Ingredients

• lemons 2 pcs.
• soy sauce 4 tbsp.
• vinegar 1 tbsp.
• Tabasco 0.5 tsp.
• oranges 1 pcs.
• celery stalks 100 g
• dill, fresh 25 g
• olive oil 5 tbsp.
• salt pinch
• oysters 1 kg
• sea salt 1 kg

Instructions

1. 1. Wash the lemons thoroughly and dry them.
2. 2. Cut the lemons into eight wedges.
3. 3. Mix soy sauce, vinegar, and Tabasco well in a small bowl.
4. 4. Wash the orange.
5. 5. Grate about one teaspoon of the orange peel.
6. 6. Wash the celery.
7. 7. Dry the celery.
8. 8. Cut the celery into small cubes.
9. 9. Wash the dill.
10. 10. Dry the dill.
11. 11. Remove the thick dill stems.
12. 12. Set aside some dill tips for decoration.
13. 13. Put the remaining dill into a tall container.
14. 14. Add olive oil.
15. 15. Add a pinch of salt.
16. 16. Squeeze the juice of one lemon wedge into it.
17. 17. Blend the mixture until smooth.
18. 18. Clean the oysters with a brush.
19. 19. Rinse the oysters under water if necessary.
20. 20. Hold an oyster with the flat side up on a kitchen towel in your hand.
21. 21. Place the tip of the oyster knife at the narrow end of the oyster.
22. 22. Push the tip of the knife between the shells.
23. 23. Run the knife along the shell to detach the top shell.
24. 24. Separate the oyster meat from the shell.
25. 25. Slide the knife under the shell to release the meat.
26. 26. Remove any remaining shell fragments if necessary.
27. 27. Line a large plate with salt.
28. 28. Place the oysters on the salted plate.
29. 29. Drizzle one part of the oysters with lemon juice.
30. 30. Add one teaspoon of dill oil to another part of the oysters.
31. 31. Serve the remaining part with one teaspoon of soy dressing.
32. 32. Add a mixture of celery and orange zest.

Nutrition per serving

• kcal: 230
• Protein: 16 g · Fett/Fat: 18 g · Carbs: 6 g