Poached Oysters with Beet Mignonnette |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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This recipe calls for 2 tablespoons of cooked beet. Wrap a fresh beet tightly in foil and put it in the oven with the almond cake if you're making this whole menu (if you're not, simply roast the beet in a 325°F oven for 1 hour). You could use canned beets instead, but fresh beets have far more vibrant color and flavor. Ingredients:
24 medium oysters, shucked, liquor and 24 bottom shells reserved |
1/3 cup cider vinegar |
3 tablespoons clear (filtered) apple juice |
2 tablespoons finely chopped shallot |
2 tablespoons finely diced cooked beet |
1 teaspoon cracked black peppercorns |
1/2 teaspoon salt |
1/8 teaspoon sugar |
1 english cucumber, peeled and halved crosswise |
Directions:
1. Bring 6 cups water with 1 teaspoon salt to a simmer in a wide 6- to 8-quart pot, then add oysters with their liquor and poach at a bare simmer just until edges curl, about 1 1/2 minutes. Transfer oysters with about 1/4 cup poaching liquid to a bowl and chill, uncovered, until cool, about 30 minutes.
2. Scrub reserved bottom oyster shells. Boil shells in 6- to 8-quart pot of boiling water 3 minutes (to remove any grit or traces of raw oyster), then drain in a colander. Rinse shells and dry thoroughly.
3. Stir together vinegar, apple juice, shallot, beet, peppercorns, salt, sugar, and 2 tablespoons poaching liquid from bowl of oysters.
4. Very thinly julienne cucumber lengthwise using a mandoline or other manual slicer, working around seed core, then discard seed core. Drain cucumber in a sieve set over a bowl while assembling oysters, then discard liquid.
5. To assemble, place 1 oyster in each half shell and spoon 1 teaspoon mignonnette over it. Top with a little cucumber, twirled into a mound. Serve immediately.
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