Oysters with Caviar and Cucumber Mignonette

Name: Oysters with Caviar and Cucumber Mignonette
Prep time: 3 h
Total time: 3 h
Yield: 1
Ingredients: 2 dozen oysters; 1 salad cucumber; 3 shallots, minced; 2 cup Rice wine vinegar; 1 tbl sugar; 1 tbl coriander seeds, whole; 3 ounce american sturgeon caviar; 2 ham hocks; 1 cup mirepoix, finely minced

180 min

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Got your hands on some good, fresh oysters? Serve these luscious bivalves in haute style with caviar, mirapoix, and coriander. You’ll need your oyster-shucking tool, of course. And don’t forget to buy a hefty amount of ice or salt to serve this starter on a bed of ice or salt for a cool, crisp, dramatic backdrop.

180 min

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Ingredients

number of servings

2 dozen oysters Added to
1 salad cucumber Added to
3 shallots, minced Added to
2 cup Rice wine vinegar Added to
1 tbl sugar Added to
1 tbl coriander seeds, whole Added to
3 ounce american sturgeon caviar Added to
2 ham hocks Added to
1 cup mirepoix, finely minced Added to

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Directions

1. Step

Peel and julienne the cucumber into -inch strips.

2. Step

Mince the shallots.

3. Step

Bring the rice wine vinegar, coriander, and sugar to a boil. In separate bowls, pour it over the cucumber and then the shallots and hold both in the liquid until the liquid is cool.

4. Step

In a small saucepan, add the mirepoix and ham hocks and cover with water. Bring it to a boil and skim off the surface. Simmer very gently for two hours. Pour through a coffee filter and chill in an ice bath until cool.

5. Step

To serve, shuck the oysters and place on a bed of ice or salt. Garnish with the pickled shallots and cucumbers. Spoon on a little hock broth on each oyster and top with caviar.

July 22, 2022 Report a recipe error