Preview

Oyster, mignonette |

Vegetables and Fruits, Fish, Seafood & Shellfish

A classic oyster preparation: salt, acidity and flavor from the shallots.

Note

The choice of oysters depends on your preference as well as the season and where you live.

Ingredients

Recipe for 12 oysters

Oyster mignonette

12 Unit(s)

Oyster(s)

75 Gr

French shallot

60 Ml

Red wine vinegar

60 Ml

Raspberry vinegar

10 Gr

Sugar

Preparation time: 20 min

Mignonette

Finely mince the shallots.

In a sauce pot, place the salt, pepper, sugar and both vinegars. Heat until everything is dissolved, remove from heat and add the shallots.

Let cool at room temperature.
Finishing touches

Open the oysters, remove the first water and garnish with a small spoon of mignonette. All that is left is to enjoy!

The choice of oysters depends on your preference as well as the season and where you live.

Class with similar recipe

Saturday, October 11th 14:00 to 17:00

Plateau Mont-Royal

120 $ / pers.

BASIC COOKING TECHNIQUES

Fish, seashell and shellfish. 1 free glass of wine !

Oyster, mignonette |
Seared black cod, arugula parmesan coulis, cauliflower head and almond gratin, wilted spinach |
Sea food gratin, saffron bechamel
Poached oyster, sour cream, maple syrup and chives |
Rockefeller Oyster |

More information

4 / 12

120 $ / pers.

8 places disponibles