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Ingredients
12 shucked Leeuwin Coast Akoya, on the half shell
125ml clarified salted butter (see point 6)
2 green garlic shoots, finely sliced
2-3 tbsp crushed roasted peanuts
Juice of one lemon
Dash of fish sauce
Method
- Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
- To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate. Repeat on the other shell to release the meat. Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare.
- To clarify butter, place butter in heavy based saucepan on stove and leave on the lowest heat. As the milk solids slowly bubble to surface, skim them off with a ladle. The butter is done when no more milk solids appear and the butter continues cooking long enough that it starts to have a delicious nutty toffee aroma.
- Place cast iron sizzle pan in oven and heat at 200˚C whilst making sauce.
- Place butter and sliced green garlic in a saucepan. Cook until the garlic starts to simmer then remove from heat. Add nuts.
- Season with lemon juice and fish sauce.
- Remove cast iron pan from oven and place on wooden trivet.
- Place Akoya onto hot cast iron plate and quickly spoon over the hot sauce.
