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Oysters with Caviar and Cucumber Mignonette

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4 servings Easy
5.0 1
(1)
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Ingredients (9)

  • 2 dozen oysters
  • 1 cucumber
  • 3 shallots, minced
  • 2 cups rice wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon coriander seeds, whole
  • 3 ounces American sturgeon caviar
  • 2 ham hocks
  • 1 cup mirepoix (celery, carrots, onions), finely minced

Got your hands on some good, fresh oysters? Serve these luscious bivalves in haute style with caviar, mirapoix, and coriander.

You’ll need your oyster-shucking tool, of course. And don’t forget to buy a hefty amount of ice or salt to serve this starter on a bed of ice or salt for a cool, crisp, dramatic backdrop.

Instructions

  1. 1Peel and julienne the cucumber into 1-inch strips.
  2. 2Mince the shallots.
  3. 3Bring the rice wine vinegar, coriander, and sugar to a boil. In separate bowls, pour it over the cucumber and then the shallots and hold both in the liquid until the liquid is cool.
  4. 4In a small saucepan, add the mirepoix and ham hocks and cover with water. Bring it to a boil and skim off the surface. Simmer very gently for two hours. Pour through a coffee filter and chill in an ice bath until cool.
  5. 5To serve, shuck the oysters and place on a bed of ice or salt. Garnish with the pickled shallots and cucumbers. Spoon on a little hock broth on each oyster and top with caviar.
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