Maggie Beer

Oysters with Eschalottes and Verjuice Pickled Ginger

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Step 1: Keep the oysters chilled until ready to serve.

Step 2: Peel and thinly slice the ginger, set aside. Place the Verjuice into a small pot and place over a high heat, once it has come to the boil add the ginger and cook for 5 minutes. Remove from the heat, set aside and allow to cool to room temperature.

Step 3: Finely chop the ginger, keeping any remaining Verjuice liquid, and mix with the eschalottes in a small bowl.

Step 4: Place the spring onions in a bowl of ice water to freshen and curl them.

Step 5: To serve, place the oysters onto a platter with rock salt to support them. Evenly divide the pickled ginger mixture between them, drizzle with any reserved Verjuice and sprinkle with spring onions. Serve.


  1. 50g ginger
  2. 80ml 1/3 cup Verjuice
  3. 1/4 cup eschallotes finely chopped
  4. 1/3 cup spring onion finely sliced
  5. 1 cup rock salt to serve

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