Oysters and microgreens - match made in heaven?
Oyster season is here and we couldn’t be more excited!
While there are so many ways to eat these, one of New Zealand’s great chefs, Al Brown opts to serve his oysters with a good quality vinegar, finely diced shallots and a wedge of lemon. Simplicity is key and this allows each oyster to “exhibit its individual nuance, taste, and character."
We took inspiration from Al Brown and tried his simple recipe and added our fresh microgreens atop each oyster and it resulted in an amazing new flavor! For those who like sharp, strong flavors, the rocket microgreens gave peppery punch to the mouthful, and the mustard microgreens allowed the taste to be elevated to a new level by providing a wasabi hit.
If you prefer to keep the pure taste of the oysters, then have a microgreen salad as an accompanying side or simply a palette cleanser!
Step 1: Chardonnay, Vinegar and Shallots
Stir the ingredients together in a small bowl. Cover and refrigerate until required.
Step 2: To assemble and serve
Fill your platter or serving dish with crushed ice.
Shuck the oysters and place on the ice in the half shell. Spoon over a little of the vinegar and shallots, grind some pepper over each oyster and serve with a wedge of lemon
Step 3: Add the secret ingredient
Add your mustard or rocket microgreens on top of each shucked oyster.
We paired it with a cold Sake or your fav Sav Blanc to take it to the next level.
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