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Fried Oysters wrapped in Smoked Salmon Trout

This recipe comes from the GlobalChefs web site which they describe in their own words as 'The Culinary Online Magazine written by Chefs'.

From time to time there have been some excellent articles from GlobalChefs featured on Hub-UK but it is also a great resource for recipes created by real live working Chefs - this is just one example <click here>

Recipe by Chef Barak Hirschowitz


20 oysters

1 cup all purpose flour
1 egg
2 tsp salt
1 tsp ground nutmeg enough milk to make batter
extra flour for dipping
100 grams smoked salmon sliced
20 oysters

Apple Mint Chutney:
1 small onion diced fine
2 large granny smith apples peeled and diced
1 tbs balsamic vinegar
2 tbs brown sugar
3 Tbs Mrs. Balls Chutney
2 Tbs Stone Ground Mustard
1 Small Red Chilli seeded and Diced
1 Tsp Fresh Mint Chopped 1 Tbs olive oil

Passion Fruit Sauce:
juice of 4 passion fruit
1/2 cup of wine
1/2 cup thick cream
1 bay leaf
1/2 small onion diced
4 or 5 black peppercorns
2 Tbs cold butter chilled and diced


Apple Mint Chutney:

  • Heat oil in a pan and cook onions till soft, add all the other ingredients and let simmer until most of the liquid is gone. Keep warm.

Passion Fruit Sauce:

  • Place passion fruit juice, wine, onions, bay leaf and peppercorns in a small pot over a stove and reduce by two-thirds.
  • Add cream and reduce by another two-thirds.
  • Strain into a bowl, whisk in butter and keep at room temperature.

Fried Oysters:

  • Remove oysters from shells, retaining shells for plating.
  • Mix all batter ingredients together until correct thickness is achieved.
  • Wrap each oyster in strip of smoked salmon, drop in flour and then into batter.
  • Fry in hot oil until golden brown.
  • Place warm chutney in shell-top with fried oyster and top with sauce, garnish and serve.

Serves 4

© GlobalChefs 2001