Use a Champagne or sparkling wine that you would serve to guests, as only a small amount is needed for the dressing and a glass of bubbly is the perfect accompaniment.
INGREDIENTS
16 fresh oysters, chilled
Dressing
2 tablespoons Champagne or chardonnay vinegar
5 tablespoons Champagne or Prosecco, chilled
1 tablespoon very finely diced shallot
1 tablespoon very finely diced cucumber
sea salt and freshly ground pepper
To assemble
200 grams rock salt
16 Chinese soup spoons
METHOD
Dressing: Combine the ingredients in a bowl and season.
To serve: Scatter the salt over a serving tray and nestle in the soup spoons. Place an oyster in each spoon and spoon over the dressing, making sure each oyster gets some of the shallot and cucumber. Serve immediately. Makes 16
Cook’s tip: For a real treat, buy fresh oysters in the shell. They should be tightly closed and smell briny and salty. Shuck the oysters or get your fishmonger to do this for you and place the oysters back in the half shell for serving.
Pantry note: Champagne or chardonnay vinegar is a light, mildly flavoured vinegar available from delis or specialty food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.