Mark Hix Crispy Oyster, Steak and Watercress & Horseradish Salad

Who doesn’t love a bit of surf & turf, especially when you are dealing with the best possible ingredients available!

This dish makes a great light starter or main course or serves 4 as a starter.


300-350g Sirloin, rib or fillet steak

4 rock oysters, shucked and any juice reserved

A couple handfuls of watercress

Vegetable or corn oil for deep frying

A small piece of fresh horseradish root

Sea salt and freshly ground black pepper

For the batter

2 tbls gluten free self-raising flour

Enough chilled sparkling water to mix into a light batter

For the dressing

1 large shallot, peeled, halved and finely chopped

2 tbls good quality red wine vinegar

6 tbls extra virgin rapeseed oil

The juice from the oysters


Preheat about 8cm of oil to 160-180°C in a large thick bottomed saucepan or electric deep fat fryer

Meanwhile lightly oil and preheat a ribbed griddle pan, season the steak well and cook for 2-3 minutes on each side, keeping it nice and rare then transfer to a plate to rest.

Whilst the steak is cooking mix enough sparkling water into the flour to make a light batter and season. Dip the oysters into the batter and deep fry for 30 seconds or so or until crisp, turning them with a slotted spoon then transfer onto some kitchen paper to drain.

Whisk all the ingredients together for the dressing and season.

Slice up the steak and arrange on serving plates with the watercress, spoon over the dressing, place the oyster on top and grate the horseradish over the top.

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© 2022 Dorset Food and Drink.
All Rights Reserved. Website By MiHi