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Oysters with ponzu, mignonette sauce and gazpacho salsa
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Prep Time:
75 minutes
Cook Time:
Total Time:
75 minutes
Impressively easy gourmet oysters. Must try!
Ingredients:
  • 24-30 freshly shucked oysters
  • 42.00 gm sushi soy sauce (see note)
  • 20.00 gm sushi seasoning (see note)
  • 20.00 ml bonito flakes (see note)
  • 42.00 gm lemon juice
  • 40.00 ml finely chopped purple shallots (see note)
  • 40.00 ml Champagne vinegar (or good-quality white wine vinegar)
  • 1/4 small ripe avocado, peeled, finely chopped
  • 6 cherry tomatoes, finely chopped
  • 1/4 Lebanese cucumber, seeded, finely chopped
  • 20.00 ml finely chopped chives
  • 60ml tomato juice
  • Tabasco sauce, to taste
Instructions:
  • For the ponzu sauce, mix soy sauce, sushi seasoning, and bonito in a saucepan over medium heat until it boils. Let it cool, strain into a small bowl, add lemon juice, cover with plastic wrap, and chill in the fridge.
  • Combine the vibrant shallots with the tangy vinegar to create the flavorful mignonette sauce in a bowl.
  • In a bowl, mix together ripe avocado, fresh tomato, crisp cucumber, chopped chives, and tomato juice. Add a dash of Tabasco sauce, and season with salt and pepper to your liking.
  • Present the oysters on a platter alongside the ponzu, mignonette, and gazpacho sauces for serving.

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