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Karengo Seasoned Gratin of Oysters

oyster gratin
Photo by Scott W. Clemens. Recipe adapted from Chef Franco Taruschio

Karengo, a dark purple seaweed similar to Nori, is harvested from the wild, and in some parts of the world, is also farmed.  Karengo seasoning is especially delicious on lamb & seafood.

INGREDIENTS:

Serves 4

24 oysters
100g butter
1 shallot, finely chopped
1 tbsp parsley, finely chopped
Juice 1/2 lemon
kelp salt & freshly ground black peppercorns
Karengo seasoning, 1 tbsp or to taste
Gluten-free breadcrumbs

METHOD:

Warm oven to 200 C.
Open the oysters reserving half their juice, discarding the rest, and place them in the deepest shell halves. Discard the shallow halves.
Mix together the butter, onion, parsley lemon juice and the oyster juice. Season with salt and pepper.
Spread the mixture over half the oysters, and sprinkle generously with karengo seasoning. Sprinkle with the breadcrumbs and cook in the oven 200 C for 4 to 6 minutes or until golden. Serve at once.

Karengo Seaweed Seasoning – 25g

What is Karengo seaweed? Karengo (Porphyra) is the most well known and frequently used seaweed in cooking. Also known as...

Karengo Seaweed Seasoning – 100g

What is Karengo seaweed? Karengo (Porphyra) is the most well known and frequently used seaweed in cooking. Also known as...
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Sustainable

Our seaweed is sustainably harvested

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Processed in approved food grade facilities

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