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Flat oyster with 2 types of vinaigrette

Flat oyster with 2 types of vinaigrette
12 flat oysters from Prins & Dingemanse 2 tablespoons of olive oil
2 shallots, extremely finely chopped Juice of 1 lime
3 tablespoons of red wine vinegar 1 sprig of coriander, leaves only and finely chopped
5 slices of pickled jalapeño peppers, finely chopped Salt and pepper

The flat oyster is a true delicacy and is generally eaten raw. Yet a wonderful vinaigrette certainly complements flat oysters. Serve flat oysters with a classic vinaigrette and a vinaigrette with a Mexican flavour.


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.


Classic vinaigrette:

Mix 1 shallot and red wine vinegar in a bowl. Add salt and pepper to taste.


Mexican vinaigrette:

Mix 1 shallot with the jalapeño peppers, lime juice and olive oil in a bowl. Add the coriander and add salt and pepper to taste.


Put a little vinaigrette on each oyster or serve the dressing in a separate dish, so that everyone can add vinaigrette to their own taste.


Serves: 2 - 4

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