Oysters and candied citron

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Tarte en fleur

Oysters and candied citron

Preparation 15 minutes
Service 2 people
Difficulty 5/10


  • 12 oysters n° 4
  • 1 citron
  • 10g sugar
  • 10cl lemon juice
  • 1 bunch dill
  • 20cl grape seed oil


  1. Boil up the lemon juice and the sugar.
  2. Slice thin strips of citron using a mandolin. Pour the lemon juice and sugar mixture over the citron strips and marinate overnight in the fridge.
  3. Place a bunch of washed and dried dill in a blender with 20cl of olive or grape seed oil, blend for a good minute, then sieve through a very fine sieve.
  4. The next day, open the oysters. Add a few drops of dill oil and a piece of candied citron to your oyster before eating.