Oysters with Sauces

Ingredients

• 12 fresh oysters
• coarse Sea salt
• 1 small spring onion
• 0.5 untreated lime
• 150 ml olive oil
• Salt
• Pepper (freshly ground)
• 1 Shallot
• 1 handful dill
• 1 tbsp estragon vinegar
• 1 handful Thai basil
• 2 tbsp Soy sauce
• 1 pinch chili powder

Instructions

1. 1.

   Clean and open the oysters. Sprinkle coarse sea salt on a plate, drizzle with some ice‑cold water, and arrange the oysters on top.

2. 2.

   Wash, trim, and finely chop the spring onion. Rinse the lime under hot water, grate its zest, squeeze out the juice, and mix with 50 ml olive oil. Add the lime zest and chopped spring onion, season with salt and pepper.

3. 3.

   Peel and finely dice the shallot. Rinse the dill, shake dry, and finely chop the tips. Mix dill and half of the shallot cubes with 50 ml olive oil and estragon vinegar; season with salt and pepper.

4. 4.

   Rinse the Thai basil, shake dry, and finely chop the leaves. Combine the remaining shallot cubes, soy sauce, and chili powder with the rest of the olive oil; season with salt and pepper.

5. 5.

   Serve the sauces in small bowls alongside the oysters.