Winning shellfish combinations
This week, recipes come from Tom Brown of Cornerstone in Hackney Wick in London (cornerstonehackney.com), who will be in Dublin on September 3 as guest judge at the semi-finals of the Euro-Toques Young Chef of the Year 2018 competition
Pickled oysters with horseradish, celery and dill
Ingredients, serves four
8 large oysters
200ml gherkin brine
1 stick of celery
1 tbsp horseradish sauce
1 tbsp chopped dill
Method
1. Open the oysters, drain the juice and place into brine. Leave for two hours and keep the shells.
2. Peel and finely chop the celery, and add to the brine.
3. Stir in the horseradish and ...
