Lemon Verbena Oyster Escabeche
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Tino Passano
Monika Ederer
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Dilmah Vivid Tea
Ingredients
Lemon Verbena Escabeche- ½ cup sparkling wine
- ½ cup Cava vinegar
- ½ cup grapeseed oil
- ½ cup Dilmah Exceptional Natural Lemon Verbena
- 4 egg yolks
- 550ml grapeseed oil
- 4-5 strands of saffron
- Pinch of Cava vinegar
- Saffron salt
- 1 cup Dilmah Exceptional Natural Lemon Verbena infusion
- 2 gelatine leaves
Methods and Directions
Lemon Verbena Escabeche- Place all of the above ingredients in a saucepan and bring to a boil.
- Set aside for 10 minutes to infuse.
- Shuck oysters, making sure that there is no shell left behind.
- Bring the lemon verbena liquid back to a boil and add the oysters and set aside to cool.
- Place yolks and vinegar in a food processor and blend on high.
- Keep blending until the yolks have doubled in volume.
- Slowly add the saffron infused oil, making sure to not add it too quickly.
- Check the seasoning.
- Slowly warm your infusion.
- Add the pre-soaked gelatine and pour into a plastic container.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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