The BBC Good Food logo

Oyster pomelo with crème fraîche

loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • mins plus at least 3 hrs chilling
  • More effort
  • Serves 6

Milder and sweeter than grapefuit, pomelo is a citrus fruit that pairs beautifully with rock oysters in this stylish dinner party starter or canapé

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal52
fat4g
saturates3g
carbs1g
sugars1g
fibre0g
protein2g
salt0.2g
Advertisement

Ingredients

  • 60ml crème fraîche
  • ½ pomelo
  • 12 medium rock oysters
  • coarse salt , to serve

Method

  • STEP 1

    The night before, or at least 3 hrs prior to serving, carefully cut all the skin and pith off the pomelo. Cut the segments from the fruit, then heat a non-stick frying pan with no oil on a medium heat. When hot, add the segments in one layer. Let them stick and get a little black (this will take 6-8 mins), then remove from the heat and stir gently to break up the segments. Set aside in the fridge to chill until needed.

  • STEP 2

    To serve, carefully open the oyster shells by holding the oyster in a folded tea towel, flat-side up with the hinge exposed. Insert a knife into the hinge and wiggle to lever open. Discard the top shell and run the knife under the oyster to loosen it from the bottom curved shell. Serve in the bottom shell with 1tsp crème fraîche and 1 tsp scorched pomelo segments. Serve the oysters on top of piles of coarse salt to hold them steady.

Recipe from Good Food magazine, February 2017

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content