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Oysters with mignonette and truffle crépinettes

You'll need

4 dozen oysters such as Sydney rock, freshly shucked   Mignonette 100 ml good-quality red wine vinegar 80 gm golden shallots, finely chopped   Truffle crépinettes 600 gm coarsely minced pork belly 2 tbsp truffle oil 8 thin slices of truffle (about 10gm) 120 gm caul fat, soaked in cold water for 1 hour, drained, then cut into 8 pieces (see note)


  • 01
  • For mignonette, combine red wine vinegar and shallot in a non-reactive bowl. Cover with plastic wrap and refrigerate until required.
  • 02
  • For truffle crépinettes, combine pork belly and truffle oil in a large bowl, mixing well to combine. Season to taste. Divide mixture into 8 equal balls, then flatten slightly to form a patty. Place a truffle slice on each and wrap in a piece of caul fat, making sure it overlaps completely to seal. Heat a large non-stick frying pan over medium heat, add truffle crépinettes and cook, turning occasionally, until golden (8-10 minutes). Keep warm.
  • 03
  • Arrange 6 oysters around edges of plates and spoon a little mignonette over each. Place a crépinette in the centre and serve with extra mignonette to the side.
Note Caul fat, also known as crépine, is the lace-like fatty membrane that surrounds the intestines and stomach of cows, sheep and pigs. It melts while it cooks, so is a useful alternative to casing. Available from select butchers, it will need to be ordered ahead.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A dry Entre-Deux-Mers wine from Bordeaux or a blanc de blancs Champagne.

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