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 #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!