Pacific oysters, with raspberry vinaigrette

Pacific oysters, with raspberry vinaigrette

2  Dozen pacific oysters
1  lemon juiced
1  diced eschallot
½  punnet raspberries – finely chopped
50ml  white wine vinegar
1  tsp sugar
1  sprig of mint finely chopped

 

METHOD:

  1. Create the vinaigrette; combine lemon juice, diced eshallot, raspberries, mint, vinegar and sugar.
  2. Layer oysters on plate, if serving on hot day I like to layer them on ice
  3. Serve with vinaigrette or spoon the vinaigrette over if you like

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