The recipes of mignonette sauce and ponzu sauce, ideal for serving a plateau of fine Irish oysters
Oysters arrive on the festive table with all their intensity and refinement. We love to serve them on Christmas Eve, among the Christmas appetizers, but also for the New Year's Eve dinner, where there is never a shortage of the most delicious foods. But how best to bring them to the table?
We asked the Irish Oyster experts, who protect a prized and recognizable product, particularly tasty thanks to the rough waters of the Atlantic Ocean, combined with those of clean freshwater rivers and the minerals of a landscape
pristine. A product so important to the island that it deserves a dedicated festival, the Galway International Oyster and Seafood Festival which was cited by the Rough Guide as one of the 50 things to do before you die. And while we wait a little longer before getting a ticket to Ireland, we can best taste these fantastic oysters by preparing and serving them following the instructions below.
After the purchase
To enjoy fresh oysters without risk, you need to keep them in the refrigerator, in their shell, keeping them cold as much as possible to keep them fresh. The flavor will be better if they are consumed within 24 hours.
How to open them
First cover the palm of your hand with a folded tea towel. Place the cupped side of the oyster in your hand, with the flat side facing up. At this point, holding the oyster firmly with the towel, insert the knife into the hinge of the oyster and lever upwards with a twist. Slide the blade along the bottom of the shell to sever the muscle inside. Use the knife to open the top, then cut the muscle under which the oyster attaches itself to the base of the lower shell.
How to serve them
Now that the oysters are open, you can throw away the top shell. Try to save the oyster juices in the lower shell and place the raw oysters on a bed of ice. Among the great classics to accompany them, we find a lemon juice or a splash of Tabasco, but this time we want to do things big. Here then are two perfect sauces to enhance the best characteristics of Irish oysters and fully appreciate their complexity.
The recipe for Salsa Mignonette
Ingredients: 2 peeled and finely chopped shallots, 60 ml of red wine vinegar, freshly ground black pepper
The Ponzu sauce recipe
Ingredients: 2 tablespoons of soy sauce, 1 teaspoon of lemon juice, 1 teaspoon of lime juice, 2 tablespoons of fish sauce
1¼ teaspoon of viewfinder, 1 teaspoon of rice wine vinegar, 1 shallot, finely sliced
Method: Pour all the ingredients into a small bowl, except the shallot. Whip together and taste. Garnish with the sliced shallot.
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