In Sweden, oysters are an absolute New Year’s classic. We love them all year round, and it’s not just because they look so aesthetic in pictures (we promise).
So, while preparing the last dinner of the year, we asked chefs Rebecca Almén and Louise Johansson, who run Studio Pétale together, about their favorite ways to serve these delicacies of the sea. Here’s what they answered. Read, save, and thank us later.
In Sweden, oysters are an absolute New Year’s classic. Well, we do love them all year round, and it’s not just because they look so aesthetic in pictures (we promise!).
So, while preparing the last dinner of the year, we asked chefs Rebecca Almén and Louise Johansson, who run Studio Pétale together, about their favorite ways to serve these delicacies of the sea. Here’s what they answered. Read, save, and thank us later.
1. Oysters with ponzu (Japanese citrus vinaigrette) are a given. Here the ponzu is combined with apples. You can find the full recipe here >>.
2. We also like to gratinate our oysters. Make a nice garlic butter with lots of herbs and lemon. Add a click on each oyster. They’re lovely to put on the grill. If you have a gas burner, you can use that, or you can just put them in the oven using the grill function for a few minutes. Finish off by grating Parmesan.
3. If you plan to serve steak tartare on New Year’s, make an oyster mayonnaise to go with it. It’s easy to just mix ready-made mayonnaise (Hellman’s for example) with a chopped oyster and the juice from the oyster. Season to taste with salt and lemon.
All dishes should be served with nice and cold bubbles, obviously. Happy New Year!
Text Josephine Blix
Photo Katja Ragnstam, Louise Johansson, Rebecca Almén, Josephine Blix, Studio Pétale.