Grilled Pemaquid Oysters & Shaved Fennel Salad

on

Hotel Restaurants are actually great places to eat

Before you snuff at this concept, try this recipe courtesy of Eve’s at the Garden, Portland Harbor Hotel in Maine, USA

 

….and what is a Pemaquid? Maybe go to Maine and find out for yourself!

 

 

~ Dressing ~

Yields twice as much as is needed for this recipe

1.5 OZ Chardonnay Vinegar

2.5 OZ Fresh Orange Juice

4 FL  E.V.O.O

Combine and whisk the above ingredients, add kosher salt and ground pepper to taste

 

~Salad~

Yields enough for two servings

2.5 OZ Shaved Fennel

.5 OZ Shaved Shallots

10 EA Cilantro Leaves

1 EA Grilled Garlic Scape, slice the stem and reserve the top for garnish

Combine above ingredients & toss with desired amount of dressing

 

~Oysters~

8 oysters – scrub oysters clean

Place oysters on grill until they open (approximately 5 minutes), discard the top shell

Assemble all ingredients on plate, top with 4 oysters per salad, sprinkly with Maine Sea Salt & E.V.O.O, serve with lemon if desired

 

 

Executive Chef Tim Labonte with Executive Sous Chef Anthony St Peter, Eve’s at the Garden, Portland Harbor Hotel

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s