Cooked - Oysters With Two Sauces

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Oysters With Two Sauces

6.0

2 dozen oysters, shucked

Fennel mignonette

1 tbsp very finely chopped baby fennel (about ½ small bulb), fronds finely chopped

1 tbsp very finely chopped golden shallot

Finely grated rind and juice of 1 orange

Finely grated rind and juice of ½ lemon and ½ lime

½ tsp crushed fennel seeds

Wasabi mignonette

2 tbsp brown rice vinegar

1 tbsp mirin

1 tbsp tamari

1 tbsp thinly sliced spring onion

2 tsp finely grated ginger

2 tsp wasabi paste, or to taste

Wasabi tobiko, to serve

For fennel mignonette, combine ingredients in a bowl, season to taste and refrigerate in an airtight container until required.
For wasabi mignonette, combine ingredients in a bowl, season to taste and refrigerate in an airtight container until required.
Serve freshly shucked oysters with the two sauces, spooning a little wasabi tobiko onto oysters dressed with the wasabi mignonette.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🥟Appetizer

CuisineSeafood

Occasions🦞Seafood Feast🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 21 weeks ago

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