Oysters with two sauces

4 servings

Ingredients

Quantity Ingredient
100 grams Pickled gherkin; (diced)
2 teaspoons Coconut vinegar; rice vinegar or
White wine vinegar
½ teaspoon Sassafras or dried dill
¼ teaspoon Black pepper
1 tablespoon Olive oil
1 teaspoon Lime or lemon peel; (grated)
½ teaspoon Garlic
2 Egg yolks
2 teaspoons Coconut vinegar; (or as above)
1 teaspoon Mirrin
2 tablespoons Extra virgin olive oil
2 tablespoons Butter; (melted)
50 grams Raw mushrooms; (small)

Directions

SAUCE 1 (FOR 12 OYSTERS

SAUCE 2 (FOR 12 OYSTERS

Mix all ingredients together and place a spoonful over 12 fresh oysters and serve on a bed of rock salt.

Sauce 2 (for 12 oysters):

Dice the mushrooms and set aside.

Place the egg yolks, vinegar and mirrin in a heat proof dish. Beat, adding oil a few drops at a time. Place dish onto a hot water bath and dribble in melted butter, stirring continually until you reach a smooth consistency.

To assemble, place 12 oysters on a bed of rock salt, top each one with mushrooms and a spoonful of the hollandaise sauce. Place under a grill for a few moments until brown, and serve.

Converted by MC_Buster.

Per serving: 171 Calories (kcal); 18g Total Fat; (95% calories from fat); 1g Protein; trace Carbohydrate; 122mg Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Related recipes