Greg Doyle, Grant King, Katrina Kanetani

Sydney Rock Oysters with Cucumber and Chive Vinaigrette – Sauce Mignonette – Soy Mirin Pearls

Name: Sydney Rock Oysters with Cucumber and Chive Vinaigrette – Sauce Mignonette – Soy Mirin Pearls
Yield: Serves as Many as You Like; Allow 6 Oysters Per Person
Cuisine: Australia
Ingredients: 2 tablespoons finely diced french shallots; finely snipped chives; sea salt and freshly ground black pepper, to taste; 2 tablespoons cracked black peppercorns, sieved to remove the pepper dust; 130 ml (4¼ fl oz) sherry vinegar; 400 ml (14 fl oz) soy mirin stock; 6 sydney rock oysters per person; 80 ml (2½ fl oz) olive oil; 1 telegraph (long) cucumber; 40 ml (1¼ fl oz) chardonnay vinegar

Preparation info

Serves as Many as You Like; Allow
6
Oysters Per Person

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Cucumber and Chive Vinaigrette

1 telegraph (long) cucumber
80 ml (2½ fl oz) olive oil

Oceania
Australia
Sydney
Starter
Sauce
Pescatarian
Gluten-free

Method

To make the cucumber and chive vinaigrette, peel the cucumber, removing all the green. With a vegetable peeler, make long slices of cucumber. Trim off the uneven edges, cut into long strips then finely dice these into tiny squares. Combine the olive oil and vinegar. Add 20 ml (