Dutch oyster with Oriental vinaigrette
|12 Dutch oysters from Prins & Dingemanse||½ red pepper, deseeded and finely chopped|
|1 spring onion, finely chopped||Juice of 1 lime|
|2 cm of ginger, peeled and grated||3 tablespoons of soya|
Oysters are irresistible when they are raw, but with a delicious vinaigrette they become a real feast. We like to make an Oriental vinaigrette that combines perfectly with a slight saltiness of an oyster. First of all you need to open the oysters. Protect the hand in which you hold the oyster. You can use an oyster glove, but a tea towel works equally well. Hold the flat side of the oyster to the top with the hinge facing you. It is easiest to open an oyster with an oyster knife. You insert that into the hinge. Twist calmly with a rotating movement of your wrist. As soon as the oyster opens, you cut the closing muscle by scraping the knife along the flat side. Cut the oyster loose from the underside and turn it over. You don't have to do this, but it makes for a better presentation.
Put the spring onion, ginger and red pepper in a bowl. Mix with the lime juice and the soya sauce. Put a little vinaigrette on each oyster or serve the dressing in a separate dish.
Serves: 2 - 4
- Fresh oysters - (Grevelingen)