Four topping ideas for fresh oysters

  • Preparation 10 min
  • Servings About 8 oysters
  • Freezing I do not suggest

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GIN AND TONIC

  • 1 oz DANDY gin
  • 2 onces tonic water
  • Juice from half a lime
  • Lime zest

KOMBU ROYAL

  • About 4 teaspoons cucumber brunoise
  • About 2 teaspoons salmon caviar
  • Lemon juice
  • Kombu Royal seaweed

SPARKLING WINE

  • About 4 teaspoons brunoise peeled green apples
  • About 4 teaspoons sparkling wine
  • Orange zest

CLASSIC MIGNONNETTE

  • 1/2 cup red wine vinegar
  • 1 tablespoon freshly chopped parsley
  • 1 shallot, finely chopped
  • Salt and ground pepper

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Preparation

  • GIN AND TONIC: In a bowl, add the gin, the tonic water and the lime juice and mix. Pour over oysters and garnish with lime zest.
  • KOMBU ROYAL: Add about 1/2 teaspoon brunoise cucumber followed by 1/4 teaspoon salmon caviar. Sprinkle with lemon juice and garnish with 2 to 3 pinches of seaweed.
  • SPARKLING WINE: Add about 1/2 teaspoon apple brunoise followed by about 1/2 teaspoon sparkling wine. Garnish with lemon zest.
  • CLASSIC MIGNONETTE: In a bowl, add all the ingredients then season salt and pepper. Mix and spread on the oysters.