Gastronomixs

Oyster vinaigrette

Creation by Nicolai Nørregaard, Kadeau* restaurant, Copenhagen, Denmark.

Oyster vinaigrette

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Ingredients

2

 

oysters and the oyster water

25

g

chopped parsley

25

g

chopped fresh hazelnuts

½

 

lemon, juice

 

 

salt

Preparation method

  • Open the oysters and set the water aside. Chop the oyster into 3mm pieces.
  • Add the hazelnuts, parsley, lemon juice, a spoonful of hemp, and the parsley oil. Season to taste with salt. Can be stored in the refrigerator for up to 24 hours.

Serving suggestions

  • As part of a composition with kale and hemp components.

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