Ingredients

  • 4 Porthilly oysters
  • 1 kohlrabi 
  • 1 daikon radish
  • 1 apple
  • 100ml Apple juice
  • ½ bunch dill
  • 50g sea herbs 
  • Dill Oil 
  • 20g Exmoor Caviar
Hambledon Sauce
  • 2 egg yolks
  • 1 whole egg
  • 250g unsalted butter
  • 200ml Hambledon sparkling wine
  • 50g crème fraiche 
  • Salt

Method

Print Recipe
  • Steam oysters over a very gentle heat for 10 minutes then open and remove from shells.
  • Make spaghetti with kohlrabi and radish. Steam daikon for 2 minutes and leave to cool. 
  • Make pickle liquor – bring to boil and leave to cool slightly before dropping in kohl rabi strings. 
  • Slice apple and compress in apple juice



Hambledon Sauce

Whisk egg and yolks with salt over simmering water until doubled in size. Slowly add butter until emulsified, remove from heat and fold in Hambledon and crème fraiche.

To plate:

  • Place kohl rabi and daikon in bottom of bowl
  • Place oysters on top with a quenelle of caviar
  • Add sea herbs, picked dill, dill oil.
  • Finish with Hambledon sauce



Ingredients

  • 4 Porthilly oysters
  • 1 kohlrabi 
  • 1 daikon radish
  • 1 apple
  • 100ml Apple juice
  • ½ bunch dill
  • 50g sea herbs 
  • Dill Oil 
  • 20g Exmoor Caviar
Hambledon Sauce
  • 2 egg yolks
  • 1 whole egg
  • 250g unsalted butter
  • 200ml Hambledon sparkling wine
  • 50g crème fraiche 
  • Salt

Method

  • Steam oysters over a very gentle heat for 10 minutes then open and remove from shells.
  • Make spaghetti with kohlrabi and radish. Steam daikon for 2 minutes and leave to cool. 
  • Make pickle liquor – bring to boil and leave to cool slightly before dropping in kohl rabi strings. 
  • Slice apple and compress in apple juice



Hambledon Sauce

Whisk egg and yolks with salt over simmering water until doubled in size. Slowly add butter until emulsified, remove from heat and fold in Hambledon and crème fraiche.

To plate:

  • Place kohl rabi and daikon in bottom of bowl
  • Place oysters on top with a quenelle of caviar
  • Add sea herbs, picked dill, dill oil.
  • Finish with Hambledon sauce



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