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Oysters with Shallot Vinaigrette

 

Sydney Seafood School

by Sydney Seafood School

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A vinaigrette flavoured with shallot is a classic dressing for oysters. Use a mild, slightly sweet white wine vinegar like the chardonnay vinegars sold under the LiraH and Forum brands, as a stronger vinegar will overpower the delicate flavour of the oysters.

Serves: 2 as an entrée


INGREDIENTS

 

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chardonnay vinegar (see above)
  • Salt flakes and freshly ground white pepper, to taste
  • 2 golden shallots, very finely diced
  • Rock salt, for serving
  • 12 freshly shucked Sydney rock oysters
  • Chervil sprigs, for garnishing

METHOD

 

Step 1

Whisk together oil, vinegar, salt and pepper and stir in shallot.

Step 2

Arrange rock salt on a platter, place oysters on top and garnish plate with chervil.

Step 3

Top oysters with shallot mixture and serve.


Alternative species:
Native oyster, Pacific oyster, steamed saucer scallop.

Recipe supplied by Sydney Seafood School.

Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes.

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