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Garnishes for Sydney Rock Oysters |
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- Chopped parsley, chives, tiny capers and balsamic vinegar.
- Chopped sun-dried tomatoes, a little fresh garlic and some lemon zest.
- Chopped coriander, mint, light soy sauce and lime juice.
- Reduce by half equal volumes of fish stock, white wine and cream with a generous pinch of saffron. Spoon boiling sauce over Sydney rock oysters and serve at once.
- Remove Sydney rock oysters, then replace in shell atop a coil of fine, cooked fettucine or buckwheat noodles. Top with creme fraiche and salmon roe.
- Thin slivers of pickled ginger, fine rounds of lemongrass (white part only) and fish sauce.
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Last Updated on Saturday, 31 January 2009 02:33 |