oyster gratin

photo by Scott W. Clemens

Recipe adapted from Chef Franco Taruschio

Karengo, a dark purple seaweed similar to Nori, is harvested from the wild in NZ & dried naturally. The seasoning is especially delicious on lamb & seafood. Delightful in this oyster gratin!


Serves 4

24 oysters
100g butter
1 shallot, finely chopped
1 tbsp parsley, finely chopped
Juice 1/2 lemon
kelp salt & freshly ground black peppercorns
Karengo seasoning, 1 tbsp or to taste
Gluten-free breadcrumbs


Warm oven to 200 C.
Open the oysters reserving half their juice, discarding the rest, and place them in the deepest shell halves. Discard the shallow halves.
Mix together the butter, onion, parsley lemon juice and the oyster juice. Season with salt and pepper.
Spread the mixture over half the oysters, and sprinkle generously with Karengo Seasoning. Sprinkle with the breadcrumbs and cook in the oven 200 C for 4 to 6 minutes or until golden. Serve at once.