Oysters On The Half Shell Recipe
trout roe, champagne mignonette, cocktail sauce
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Ingredients
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Oysters
Champagne Mignonette
Cocktail Sauce
Garnish
Method
Preparation
- 1
Prepare the Oysters
Carefully shuck the fresh oysters, keeping the shells intact. Place them on a serving platter with ice to keep them chilled.
- 2
Make the Champagne Mignonette
In a small bowl, combine champagne vinegar, minced shallots, and freshly cracked black pepper. Mix well and let sit for at least 15 minutes to allow the flavors to meld.
- 3
Prepare the Cocktail Sauce
In another bowl, mix together ketchup, prepared horseradish, lemon juice, and hot sauce. Adjust seasoning to taste.
Serving
- 4
Plate the Oysters
Place the oysters on the serving platter. Spoon a small amount of the champagne mignonette over each oyster.
- 5
Add the Garnish
Top each oyster with a dollop of trout roe. Serve with lemon wedges on the side and a small bowl of cocktail sauce for dipping.
