Oysters in coconut crumb with beetroot mayonnaise

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

Equipment and preparation: You will need a mandolin slicer.

By Michel Roux Jr.
From Saturday Kitchen

Ingredients

For the beetroot mayonnaise

  • 1 cooked beetroot, peeled and roughly chopped
  • 1 tbsp Dijon mustard
  • 1 medium free-range egg yolk
  • 2 tbsp balsamic vinegar
  • 100ml/3½fl oz olive oil
  • salt and freshly ground black pepper

For the salad

  • 1 celery heart, grated on a mandolin, leaves reserved
  • 100g/3½oz lamb’s lettuce
  • 100g/3½oz beet salad leaves
  • dash olive oil
  • 1 lemon, juice only

For the oysters

  • 6 medium oysters
  • 2 tbsp plain flour
  • 1 medium free-range egg, beaten
  • 2 tbsp panko breadcrumbs
  • 2 tbsp desiccated coconut
  • dash olive oil
  • knob of butter