Oysters with Eschalottes and Verjuice Pickled Ginger
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Step 1: Keep the oysters chilled until ready to serve.
Step 2: Peel and thinly slice the ginger, set aside. Place the Verjuice into a small pot and place over a high heat, once it has come to the boil add the ginger and cook for 5 minutes. Remove from the heat, set aside and allow to cool to room temperature.
Step 3: Finely chop the ginger, keeping any remaining Verjuice liquid, and mix with the eschalottes in a small bowl.
Step 4: Place the spring onions in a bowl of ice water to freshen and curl them.
Step 5: To serve, place the oysters onto a platter with rock salt to support them. Evenly divide the pickled ginger mixture between them, drizzle with any reserved Verjuice and sprinkle with spring onions. Serve.