Roasted Oysters with Chili Ferment

It's part 2 of @brad_leone's oyster adventure, and we're cooking up a storm on the Gozney Dome.  

Step 1: 

Lay out the oysters onto a roasting tray and place into Gozney Dome at 430°C/800°F. Cook for around 5 minutes.  

Step 2:

For the sauce, mix all the ingredients into a paste in a food processor and ferment at room temperature for 2-3 weeks.  

Step 3:

Strain off the liquid at the end. Pack the paste into jars and store in fridge.  

Step 4:

Create a herby butter by mixing unsalted butter with a spoon of fermented chilli paste. Add some rosemary and sage and melt down in the Dome until liquified.  

Step 5:

Remove the oysters from the oven, open and serve with the fermented chilli / butter mix.