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.
Oysters with two sauces
Add a little zing to your oysters with two vibrant mignonettes.
- 10 mins preparation
- Serves 6 - 8
Print
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
- 1For fennel mignonette, combine ingredients in a bowl, season to taste and refrigerate in an airtight container until required.
- 2For wasabi mignonette, combine ingredients in a bowl, season to taste and refrigerate in an airtight container until required.
- 3Serve 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.
