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