Oyster Time !
Ingredients
Serves 4
- 12 oysters
- 20 ml (4 tsp.) Riesling vinegar
- 20 ml (4 tsp.) Cava Dew Vinegar
- 20 ml (4 tsp.) Chardonnay Vinegar
- 60 ml. (4 tbsp) extra virgin olive oil Favuzzi
- 20 ml (4 tsp.) Pineapple brunoise
- 20 ml (4 tsp.) Potatoes diced Granny Smith
- 20 ml (4 tsp.) Of diced berries (strawberries, raspberries and blueberries)
Preparation
- Prepare vinaigrettes by mixing 20 ml of each vinegar with 20 ml of olive oil in three small bottles or containers.
- Prepare brunoises by cutting fruit into julienne, i.e. thin slices only 1 to 2 mm thick, then cutting these slices into tiny, even dice.
- Serve 3 oysters per person, each drizzled with a different vinaigrette and garnished with a bit of the appropriate brunoises.
TIP: Add a hint of spice with a few drops of Boukman hot sauce.
