:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/4OEdUy2W3iUeKqFKBbTd/8b2ad390d852036ef920a36a0bcd1d.jpg "Oysters with Caviar and Cucumber Mignonette")
Oysters with Caviar and Cucumber Mignonette
Got your hands on some good, fresh oysters? Serve these luscious bivalves in haute style with caviar, mirapoix, and coriander. You’ll need your oyster-shucking tool, of course. And don’t forget to buy a hefty amount of ice or salt to serve this starter on a bed of ice or salt for a cool, crisp, dramatic backdrop.
Ingredients
- 2 dozen oysters
- 1 salad cucumber
- 3 shallots, minced
- 2 Cup Rice wine vinegar
- 1 tablespoon sugar
- 1 tablespoon coriander seeds, whole
- 3 ounce american sturgeon caviar
- 2 ham hocks
- 1 Cup mirepoix, finely minced
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Directions
Peel and julienne the cucumber into -inch strips.
Mince the shallots.
Bring the rice wine vinegar, coriander, and sugar to a boil. In separate bowls, pour it over the cucumber and then the shallots and hold both in the liquid until the liquid is cool.
In a small saucepan, add the mirepoix and ham hocks and cover with water. Bring it to a boil and skim off the surface. Simmer very gently for two hours. Pour through a coffee filter and chill in an ice bath until cool.
To serve, shuck the oysters and place on a bed of ice or salt. Garnish with the pickled shallots and cucumbers. Spoon on a little hock broth on each oyster and top with caviar.
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TASTElistOysters with Caviar and Cucumber Mignonette
Got your hands on some good, fresh oysters? Serve these luscious bivalves in haute style with caviar, mirapoix, and coriander. You’ll need your oyster-shucking tool, of course. And don’t forget to buy a hefty amount of ice or salt to serve this starter on a bed of ice or salt for a cool, crisp, dramatic backdrop.
Peel and julienne the cucumber into -inch strips.
Mince the shallots.
Bring the rice wine vinegar, coriander, and sugar to a boil. In separate bowls, pour it over the cucumber and then the shallots and hold both in the liquid until the liquid is cool.
In a small saucepan, add the mirepoix and ham hocks and cover with water. Bring it to a boil and skim off the surface. Simmer very gently for two hours. Pour through a coffee filter and chill in an ice bath until cool.
To serve, shuck the oysters and place on a bed of ice or salt. Garnish with the pickled shallots and cucumbers. Spoon on a little hock broth on each oyster and top with caviar.
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