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Oysters with two sauces

Add a little zing to your oysters with two vibrant mignonettes.

By Emma Knowles
  • Serves 6 - 8
  • 10 mins preparation
Oysters with two sauces recipe

We love oysters as they are, but a drizzle of one of these dressings is welcome, too.

Wasabi tobiko is flying fish roe made piquant with wasabi. If you can't find it, try mixing some wasabi with another roe.

Ingredients

  • 2 dozen oysters, shucked
Fennel mignonette
  • 1 tbsp very finely chopped baby fennel (about ½ small bulb), fronds finely chopped
  • 1 tbsp very finely chopped golden shallot
  • Finely grated rind and juice of 1 orange
  • Finely grated rind and juice of ½ lemon and ½ lime
  • ½ tsp crushed fennel seeds
Wasabi mignonette
  • 2 tbsp brown rice vinegar
  • 1 tbsp mirin
  • 1 tbsp tamari
  • 1 tbsp thinly sliced spring onion
  • 2 tsp finely grated ginger
  • 2 tsp tsp wasabi paste, or to taste
  • Wasabi tobiko, to serve

Method

  • 1
    For fennel mignonette, combine ingredients in a bowl, season to taste and refrigerate in an airtight container until required.
  • 2
    For wasabi mignonette, combine ingredients in a bowl, season to taste and refrigerate in an airtight container until required.
  • 3
    Serve freshly shucked oysters with the two sauces, spooning a little wasabi tobiko onto oysters dressed with the wasabi mignonette.

Notes

Wine suggestion: Blanc de blancs Champagne. Wine suggestion by Max Allen.

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  • Author: Emma Knowles