Lemon Verbena Oyster Escabeche


Lemon Verbena Escabeche
  • ½ cup sparkling wine
  • ½ cup Cava vinegar
  • ½ cup grapeseed oil
  • ½ cup Dilmah Exceptional Natural Lemon Verbena
Saffron Emulsion
  • 4 egg yolks
  • 550ml grapeseed oil
  • 4-5 strands of saffron
  • Pinch of Cava vinegar
  • Saffron salt
Lemon Verbena Jelly
  • 1 cup Dilmah Exceptional Natural Lemon Verbena infusion
  • 2 gelatine leaves

Preparation Instructions

Lemon Verbena Escabeche
  • Place all of the above ingredients in a saucepan and bring to a boil.
  • Set aside for 10 minutes to infuse.
  • Shuck oysters, making sure that there is no shell left behind.
  • Bring the lemon verbena liquid back to a boil and add the oysters and set aside to cool.
Saffron Emulsion 
  • Place yolks and vinegar in a food processor and blend on high.
  • Keep blending until the yolks have doubled in volume.
  • Slowly add the saffron infused oil, making sure to not add it too quickly.
  • Check the seasoning.
Lemon Verbena Jelly 
  • Slowly warm your infusion.
  • Add the pre-soaked gelatine and pour into a plastic container.