Oysters with ponzu, mignonette sauce and gazpacho salsa

Posted by adm On August - 30 - 2011

How to cook Oysters with ponzu, mignonette sauce and gazpacho salsa


  • 24-30 freshly shucked oysters
  • Ponzu

  • 2 tbs sushi soy
  • 2 tbs sushi seasoning
  • 1 tbs bonito flakes (see billet)
  • 2 tbs lemon succus
  • Mignonette sauce

  • 2 tbs finely chopped purple shallots
  • 2 tbs Champagne vinegar (or good-quality white wine vinegar)
  • Gazpacho salsa

  • 1/4 small ripe avo, raw, finely shredded
  • 6 cherry tomatoes, finely sliced
  • 1/4 Lebanese cuke, sown, finely sliced
  • 1 tbs finely chopped cive
  • 1/4 cup (60ml) tomato succus
  • Tabasco sauce, to discernment

How to:

  • To make the ponzu, combine soy, sushi seasoning and bonito in a saucepan over medium oestrus. Bring to the churn. Set aside to chill. Strain mixture into a small stadium. Stir in lemon juice and cover with plastic roll. Place in the fridge to gelidity.

  • To make the mignonette sauce, combine shallots and vinegar in a stadium.

  • To make the gazpacho salsa, combine avo, tomato, cuke, chives and tomato juice in a trough. Season with Tabasco sauce, salt and pepper to discernment.

  • Arrange oysters on a serving platter. Serve with the ponzu, mignonette and gazpacho sauces.

  • Bonito flakes are the shavings of dried mackarel. It is useable from Asian grocers.

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