Dill-pickled granita with raw oysters

Dill-pickled granita with raw oysters

By
From
Deep South
Serves
4
Photographer
Andy Sewell

This dish came about because I wanted to find a way of using the delicious, acidic juice left in the pickle jar. What would otherwise be wasted we turn into a refreshing granita to accompany freshly shucked oysters as the base of a mignonette.

Ingredients

Quantity Ingredient
100ml strained dill pickle juice
100ml water
24 oysters, freshly shucked on the half shell, (you can ask your fishmonger to do this)
a few fennel fronds, to garnish
freshly ground black pepper

Method

  1. Mix the strained pickle juice with the water, pour into a shallow dish and freeze. Using a fork, scrape the ice to create the granita, then return it to the freezer.
  2. Top each oyster with a small spoonful of granita on the half shell and garnish with coarsely ground black pepper and some fennel fronds.
Tags:
American
Southern cooking
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