Oysters with vinaigrette of apple, sweet and cress
8 Limfjords oysters
1 sweet (small green cabbage)
2 handfuld cress
3-4 tbsp. Cold-pressed rapeseed oil
3-4 tbsp. Apple vinegar
Freshly ground pepper
Peel the sweet and cut into very small cubes, put cubes into a bowl.
Cut the apple into small dice and mix with sweet.
Add the oil, vinegar and mix it well, season with freshly ground pepper and let it mirinade 5-10 minutes.
Open oysters, check for freshness and pieces of the shell.
Put a spoonful of vinaigrette on each oyster, sprinkle with fresh watercress and serve immediately.
Cauliflower soup with oysters, hazelnut, chervil and crispy cauliflower
1 clove garlic
1 tbsp. olive oil
sea salt and freshly ground pepper
5 ml boiling water
2 dl. milk
2 tbsp. Cider Vinegar
20 g hazelnut
1 bunch of chervil
Remove the green leaves, and cut the cauliflower into small pieces ( save that 2 bouquets for garnish).
Chop the shallot and garlic, and place in a pan with olive oil and saute` lightly for 1 min. Without taking color.
Add the cauliflower, season with salt and pepper, and sauté for a further 1 min. add boiling water and milk and let it all cook for 5-10 minutes. Blend the soup until smooth, season with salt, pepper and a little vinegar.
Open oysters and check for freshness, put oysters in a bowl.
Pour the juice of oysters in the soup, chop oysters and put them into a bowl.
Chop the hazelnuts into coarse pieces and add to the oysters, cut cauliflower into very small pieces, and mix with oysters and nuts.
Sprinkle oysters, hazelnuts, chopped cervil and cauliflower into the soup before serving.
Eat soup with good bread – either as a starter or lunch dish.