Recipe - Oysters With Festive Mignonette

SAUCE 1 (FOR 12 OYSTERS
100 g Pickled gherkin; ( minced )
2 teaspoon Coconut vinegar; rice
vinegar or
White wine vinegar
One half teaspoon Sassafras or dried dill
One fourth teaspoon Black pepper
1 tablespoon Olive oil
1 teaspoon Lime or lemon peel; (grated)
One half teaspoon Garlic

SAUCE 2 (FOR 12 OYSTERS
2 Egg yolks
2 teaspoon Coconut vinegar; (or as
above)
1 teaspoon Mirrin
2 tablespoon Extra virgin olive oil
2 tablespoon Butter; (melted)
50 g Raw mushrooms; (small)

Mix all ingredients together and place a spoonful over 12 fresh oysters and
serve on a bed of rock salt.

Sauce 2 (for 12 oysters):

Dice the mushrooms and set aside.

Place the egg yolks, vinegar and mirrin in a heat proof dish. Beat, adding
oil a few drops at a time. Place dish onto a hot water bath and dribble in
melted butter, stirring continually until you reach a smooth consistency.

To assemble, place 12 oysters on a bed of rock salt, top each one with
mushrooms and a spoonful of the hollandaise sauce. Place under a grill for
a few moments until brown, and serve.

Converted by MC_Buster.

Per serving: 171 Calories (kcal); 18g Total Fat; (95% calories from fat);
1g Protein; trace Carbohydrate; 122mg Cholesterol; 62mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 One half Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.