Recipe:
● Shuck oyster from frozen.
● Bring boiling salted water up to the boil and blanch a few oyster at time for 40 seconds.
● Refresh in ice cold water, and then clean the beard.
● set aside and keep on damp cloth.
● Rinse and clean the shell from any meat or parasite that has attached itself to the outer shell dehydrate for 30 mins until the shell has dried.
● Combine all ingredients together for the buttermilk dressing except the garlic that needs to be micro planed and then whisk in until all ingredients are emulsified.
● Blanch the coriander and sea parsley and refresh in ice cold water.
● Rinse dry and then blend with oil, green chili and salt.
● Place rock salt or pebbles on the plate and add the akoya shell.
● Place an oyster into each shell and pour buttermilk dressing on just cover.
● Pour one/two drops of the sea parsley oil on top and then garnish with pick sea parsley.

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