- Pick the tips off the dill and set aside as garnish.
- Pick the remaining leaves and chop roughly, place into a bowl and mix with the sour cream.
- Remove the oysters from the shells and clean any shell grit from them.
- Cut the onions in half and slice very thinly.
- Place onions, honey, water and red wine into a stockpot and bring to the boil. Reduce the heat a minimum and cook until all the liquid is evaporated and the onions are dry.
- Cool onions to room temperature.
- Place the oyster shells onto a serving platter.
- Divide the sour cream between the shells; top each shell with an oyster.
- Divide the honey and red wine onions between the oysters.
- Garnish your oysters with pickled honey with dill sprigs and celery leaves and serve.
Oysters with Pickled Honey
Recipe by Walter Trupp
What a delicious way to start your Christmas feast than with fresh oysters.
Ingredients
- 1 dozen freshly shucked oysters
- 3 tbsp light sour cream
- 1 bunch dill
- 1 glass of rich red wine
- 1 cup of water
- 2 small red onions, peeled
- 1 tablespoon honey
- Yellow celery leaves to garnish the dish
