Roasted Oysters with Chili Ferment

Name: Roasted Oysters with Chili Ferment
Cook time: 10 min
Total time: 10 min
Yield: 12 oysters
Cuisine: American
Ingredients: A dozen fresh oysters; Unsalted butter; Rosemary; Sage; 907g Fresh Cayenne. Scotch bonnet and Jalapeno mixed - any favorite; 2 lemongrass stalks; 1 head garlic; 2 inch ginger; 201g shoyu; 1/2 sea salt by weight

By: Brad Leone

Brad Leone was born and raised in New Jersey, hunting, fishing and exploring nature, taking inspiration from the wild for his love of food and outdoor cooking.

Recommended Oven: Dome, Arc XL, Arc, Roccbox
Cook Time: 10 minutes

Ingredients

Serves: 2-4 people

A dozen fresh oysters
Unsalted butter
Rosemary
Sage

For the Fermented Chili:

*Please note this recipe is scalable

907g Fresh Cayenne. Scotch bonnet and Jalapeno mixed - any favorite
2 lemongrass stalks
1 head garlic
2 inch ginger
201g shoyu
1/2 sea salt by weight

Equipment Needed

Dome
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Dome Stand

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Infrared Thermometer

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Instructions

Prevent your screen from going dark as you follow along.

Step 1

Lay out the oysters onto a roasting tray and place into Gozney Dome at 430°C/800°F. Cook for around 5 minutes.

Step 2

For the sauce, mix all the ingredients into a paste in a food processor and ferment at room temperature for 2-3 weeks.

Step 3

Strain off the liquid at the end. Pack the paste into jars and store in fridge.

Step 4

Create a herby butter by mixing unsalted butter with a spoon of fermented chilli paste. Add some rosemary and sage and melt down in the Dome until liquified.