Oysters on the Half Shell with Green Tobiko Caviar and Yuzu Granitee (Robert Irvine) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Ingredients:
1 fresh lemon, zested and juiced |
1 fresh lime, zested and juiced |
2 tablespoons sake |
1/2 cup water |
1/3 cup sugar |
1/2 cup yuzu juice |
1/4 cup light corn syrup |
6 dozen raw oysters on the half shell |
3 tablespoons prepared wasabi |
3 tablespoons tobiko caviar ( flying fish roe) |
Directions:
1. In a small saucepan, heat the lemon zest and lime zest with the sake over medium-high heat until the sake is evaporated. Set aside to cool.
2. In a separate saucepan, mix water, sugar, yuzu juice, lemon juice, lime juice, and corn syrup and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes. Remove pot from heat and let syrup cool completely. Add the lemon and lime zest, then pour into a shallow baking dish or plastic container and place in the freezer. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.)
3. Check after about 2 hours and stir the mixture. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into ice curls. Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice. Serve after 8 hours.
4. Arrange the oysters on a bed of ice. Top each oyster with 1/8 teaspoon of wasabi and 1/8 teaspoon caviar. Serve with yuzu granitee.
|
|