Name: Auberge du Pommiers Huitre Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 pieces Fresh oysters; 1 whole Fennel bulb, thinly sliced; 1 cup Sugar; 1 cup White vinegar; 1 cup Water; 1 tsp Salt; 1 cup Buttermilk; 2 tbs Pernod; 1 tbs Lemon juice; to taste Salt; 50 grams Acadian caviar

Pinot Meunier, Eric Taillet "Bansionensi" 2020

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oyster, fennel preserve, Pernod buttermilk, Acadian caviar

In a saucepan, combine sugar, white vinegar, water, and salt. Bring to a boil, stirring until the sugar dissolves. Add the sliced fennel and simmer for 5 minutes. Remove from heat and let cool. Transfer to a jar and refrigerate for at least 1 hour.

Make the Fennel Preserve

In a bowl, whisk together buttermilk, Pernod, lemon juice, and salt. Adjust seasoning to taste. Chill in the refrigerator until ready to serve.

Mix the Pernod Buttermilk

Carefully shuck the fresh oysters, discarding the top shells and keeping the oyster in the bottom half. Arrange oysters on a serving platter.

Shuck the Oysters

Top each oyster with a spoonful of fennel preserve, a drizzle of Pernod buttermilk, and a small dollop of Acadian caviar. Serve immediately.

Serve the Huitre

Fresh oysters

Fennel bulb, thinly sliced

Sugar

White vinegar

Water

Salt

Buttermilk

Pernod

Lemon juice

Acadian caviar

Huitre

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Make Huitre Recipe in just 30m. oyster, fennel preserve, Pernod buttermilk, Acadian caviar

Huitre Recipe

Ingredients

Oysters

Fennel Preserve

Pernod Buttermilk

Acadian Caviar

Method

Prepare Fennel Preserve

Make the Fennel Preserve

Prepare Pernod Buttermilk

Mix the Pernod Buttermilk

Prepare Oysters

Shuck the Oysters

Assemble the Dish

Serve the Huitre

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