Oysters 3 Ways Recipe
An easy guide to Oysters 3 Ways — Asian with salmon eggs, smoky Patrick with bacon, and classic Shallot vinegar (mignonette). Elegant, simple, and delicious.
Foto: Cafe DelitesIngredients
- 1 tbsp white sugar
- ½ tsp japanese soy sauce
- 2 tbsp rice vinegar
- 2 tsp mirin
- 3 tbsp vegetable oil
- 2 tsp sesame oil
- ½ tsp grated ginger
- salmon eggs
- chives
- 2 rashers bacon
- ¼ cup tomato sauce
- 1 tbsp worcestershire sauce
- 1½ tsp tabasco sauce
- 1 tbsp parsley (finely chopped)
- 2 tbsp shallot (finely minced)
- 2 ½ tbsp red wine vinegar
- 1 tsp pepper
Steps
Combine sugar, soy sauce, rice vinegar, and mirin in a jug or bowl. Whisk until sugar is dissolved.
Add vegetable oil, sesame oil, and ginger. Whisk again and use immediately over oysters, garnished with salmon eggs and chives.
Preheat broiler to 400°F (200°C).
Cut bacon into fine strips. Fry over high heat until lightly golden and starting to crisp.
Combine tomato sauce, Worcestershire sauce, and Tabasco in a small bowl.
Place oysters on a tray lined with rock salt. Divide bacon evenly between oysters, top each with the sauce mixture.
Grill for 2 minutes or until sauce is bubbling.
Remove, sprinkle with parsley, and serve on fresh rock salt.
Mix shallot, vinegar, and pepper in a small bowl. Set aside for at least 2 hours to let flavours meld.
Spoon over oysters just before serving.
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