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.