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Ingredients
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Oysters & Toppings
For Grilling & Serving
Method
Prepare Oysters & Sunchoke
- 1
Shuck oysters
Clean shells under cold running water and use an oyster knife to carefully shuck each oyster, keeping as much of the natural liquor in the shell as possible. Place oysters on a tray, on a bed of coarse salt to keep them level. Keep chilled until ready to grill.
- 2
Prep sunchoke
Peel and thinly slice the sunchoke. Heat a small skillet over medium heat and add 1 tablespoon butter and 1 teaspoon olive oil. Add the sliced sunchoke and a pinch of salt, cooking until golden and just tender, about 6–8 minutes. Remove from heat and set aside to cool slightly.
Make Compound Butter & Finish
- 3
Make sunchoke-shallot butter
In the same skillet (or a small bowl), add the remaining 3 tablespoons butter and warm gently until softened but not melted fully. Stir in the cooked sunchoke slices (roughly chop into smaller pieces if large), minced shallot, minced garlic, and chopped thyme. Season with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Mix until evenly combined. Taste and adjust seasoning; add the rangpur lime juice and stir to incorporate. Keep warm or at room temperature.
- 4
- 5
Top oysters
Spoon about 1 teaspoon of the sunchoke-shallot butter onto each shucked oyster (adjust to taste). If the butter is too soft, chill briefly to firm slightly so it doesn't run off before grilling. Finish each oyster with a small spoonful (about 1/4 teaspoon) of trout roe and a tiny squeeze (about 1/4 teaspoon) of rangpur lime juice over the roe for brightness. Garnish lightly with chopped parsley.
- 6
- 7
Finish & serve
Remove oysters from the grill using tongs and transfer to a serving platter over a bed of coarse salt to keep them level. Optionally add extra rangpur lime wedges on the side. Serve hot so the butter is warm and the roe adds a briny pop. Provide small forks or cocktail picks for eating.
