Oyster with Yuzu Vinaigrette & Cucumber
by
Sofia Bodovic Olsson
A beautiful starter! A great option to serve with a pre-dinner cocktail, as part of a seafood platter or a sharing dish.
Fresh oysters with a modern twist of Nordic/Japanese flavors. Sweet, salty, crunchy, and with acidity to balance out the oyster.
Want to open your own oyster? Find it here on CREME! Keep in mind to save their shells for plating!
- Level
Basic
- Cooking
15m
- Overral
30m
- Ready
Opened Oyster
4Cucumber
1Pea Shoots
to garnishIce Cube
¼ cup
Yuzu Vinaigrette
Yuzu Juice
3tbspVegetable Oil
7tbspWhite Sugar
1tbspSalt
to taste
Equipment
Grater
Hand Blender
Opened Oyster
4Cucumber
1Pea Shoots
to garnishIce Cube
¼ cup
Yuzu Vinaigrette
Yuzu Juice
3tbspVegetable Oil
7tbspWhite Sugar
1tbspSalt
to taste
Equipment
Grater
Hand Blender
Oyster with Yuzu Vinaigrette & Cucumber
Sofia Bodovic Olsson
Add 7tbsp of vegetable oil to a tall container
Add 3tbsp of yuzu juice
Add 1tbsp white sugar
Add salt to taste
Blend all the ingredients with a hand blender until the sugar is dissolved. The yuzu vinaigrette is ready
Grate 2tbsp of cucumber on a fine grater
Small dice the flesh of ½ cucumber
Place ¼cup of ice in a deep plate or in a bowl and place the oyster on top. Spoon in 1tsp of the yuzu vinaigrette
Add the diced cucumber to taste
Add the grated cucumber to taste
Garnish with pea shoots. The oyster with yuzu vinaigrette & cucumber is ready
Enjoy this freshness on a sunny day!