British Oysters with Three Garnishes
After a break through the summer months, native oyster season begins again in September and lasts through until the summer. These three simple garnishes utilise striking condiments from around Borough Market (and will work just as well with rock oysters). Each garnish recipe makes enough for a dozen oysters.
15 minutes prep,
Serves 4
Ingredients
For the raspberry vinegar and shallot mignonette:
3 tbsp sweet raspberry vinegar
1 tbsp very finely diced shallot
3-4 grinds of a black pepper mill
For the aged balsamic vinaigrette:
1 tbsp aged balsamic vinegar
3 tbsp peppery extra virgin olive oil
½ tsp flaky sea salt
4 chives, finely chopped (optional)
For the hot sauce:
Scotch bonnet hot pepper sauce
Method
For the raspberry vinegar and shallot mignonette, combine the ingredients in a small bowl. Add 1 tsp mignonette onto each oyster.
For the aged balsamic vinaigrette, combine the balsamic, olive oil and sea salt in a small bowl. Stir vigorously to emulsify the liquids. Add 1 tsp vinaigrette onto each oyster, and garnish with the chopped chives.
The hot sauce method could not be simpler! Simply add 2-3 drops of hot pepper sauce per oyster.
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