Ulva Oysters with Green Tea, Samphire and Sea Lettuce 
by Carla Lamont of The Ninth Wave Restaurant on the Isle of Mull

NINTH Wave Restaurant on the Isle of Mull showcases quality modern British cuisine with an eclectic mix of vibrant ethnicity: a celebration of quality produce gathered from the magnificent provender of Scotland.

Ninth Wave’s approach is based on seasonality, using the croft’s own home-grown produce, fresh-caught seafood and organic meats from the Island of Mull. Our ethos is one where luxury meets environmental awareness.

Loading article content

The Ninth Wave Restaurant has been shortlisted as a finalist for the Highlands & Island Food & Drink Awards this year in the ‘Restaurant of The Year’ category.

For more information about the awards visit http://www.hifoodanddrinkawards.com

For more information about the restaurant visit: http://www.ninthwaverestaurant.co.uk

Ingredients: Serves 4
8 fresh shucked oysters, with juices
4 large sprigs chervil
30g samphire
8 baby carrots, cleaned
12 baby spinach, washed and
60g julienne of Granny Smith
apple in lemon water
15g sea lettuce leaves
merlot sea salt

Green Tea Dressing:
1 pinch matcha tea powder
2 tsp hot water
2 tsp Stark rapeseed oil
5 tbsp sour cream
2 tsp agave syrup or honey
4 tsp mandarin juice
1 tsp white wine vinegar
1 tsp apple juice
1 tsp Worcester sauce
pinch sea salt

Green Tea Vinaigrette:
1 pinch matcha tea powder
agave syrup
rapeseed oil
cider vinegar
½ tsp fish sauce
strained juice from the oysters
sichuan pepper, ground

1 Make each of the dressings by whisking the ingredients together and seasoning to taste.

2 Blanch the carrots in boiling salted water until they are just 
tender: 3-6 minutes depending on size. Blanch the samphire in 
boiling unsalted water for 20 seconds and drain on a paper 
towel. Blanch seaweed in unsalted boiling water for one second.

3 Place the shucked oysters in the green tea vinaigrette two minutes before serving.

4 Cut fine matchsticks of Granny Smith apple and cover them with water that has half a lemon squeezed into it. This will keep them from turning brown. 

5 In serving plates or bowls, place the baby spinach, carrots and sea lettuce. Place the drained oysters on the plate. 

6 Top the oysters with a drop of green tea sour cream dressing and some apple sticks.

7 Garnish with sea lettuce, chervil sprigs and merlot sea salt.

In association with Taste Communications.