Eating raw oysters is an invigorating experience. You can almost taste the elements the contain: zinc, calcium, copper and iodine, and no other food conjures up the essence of the sea in edible form more than a salty, tangy oyster. Cooking them by poaching, grilling or deep-frying can temper their salty taste and intensify the creaminess of the flavour.
When shopping for oysters, they should smell briny-fresh. The shells should be clean, bright, tightly-closed and unbroken. They can be bought throughout the year but are usually better outside of their spawning period, during the autumn and winter months when the waters are cold. The remoulade sauce which tastes great served on top of the crisp deep fried oyster is a French recipe very similar to Tartare sauce.
2 egg yolks
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 pinch caster sugar
1 pinch salt
250ml peanut or sunflower oil
1 hard boiled egg
2 very finely diced gherkins
2 tablespoons of finely chopped fresh herbs (parsley, chives, tarragon and chervil)
1 salted anchovy fillet (crushed to a paste)
Small bag continental mixed leaves (washed and dried)
24 fresh rock oysters
110g plain flour plus extra for flouring oysters
15g fresh yeast (or 7g dried yeast)