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A vinaigrette flavoured with shallot is a classic dressing for oysters. Use a mild, slightly sweet white wine vinegar like the chardonnay vinegars sold under the LiraH and Forum brands, as a stronger vinegar will overpower the delicate flavour of the oysters.
INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar (see above)
Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced
Rock salt, for serving
12 freshly shucked Sydney rock oysters
Chervil sprigs, for garnishing
METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.
Arrange rock salt on a platter, place oysters on top and garnish plate with chervil.
Top oysters with shallot mixture and serve.
ALTERNATIVE SPECIES:
Native Oyster, Pacific Oyster, steamed Saucer Scallop.