Chefs' Recipes

Oysters with mignonette and truffle crépinettes

Australian Gourmet Traveller French Christmas recipe for oysters with mignonette and truffle crépinettes.
Oysters with mignonette and truffle crépinettes

Oysters with mignonette and truffle crépinettes

Petrina Tinslay

My parents used to take us to Gujan-Mestras, near Arcachon on the Atlantic coast, to celebrate the oyster festival, so I’ve made my own tradition by putting this on the menu every year.


Truffle crépinettes



1.For mignonette, combine red wine vinegar and shallot in a non-reactive bowl. Cover with plastic wrap and refrigerate until required.
2.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.
3.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.

Drink Suggestion: A dry Entre-Deux-Mers wine from Bordeaux or a blanc de blancs Champagne. Drink suggestion by Bruno Loubet


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