Oysters in Gelée | Saveur
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
Ingredients
- 1 lb. green apples, chopped
- 1 tbsp. wasabi paste
- 3 tbsp. fresh lemon juice, divided
- 1 tsp. kosher salt, divided
- 1 tbsp. plus 4 1/2 tsp. unflavored powdered gelatin, divided
- 30 shiso leaves, thinly sliced
- <sup>1</sup>⁄<sub>4</sub> cup plus 2 tbsp. ponzu sauce
- 3 dozen oysters on the half shell, for serving
More Like This
Oysters on Half Shell with Verjus Cucumber Granité – St. Supéry Estate Vineyards & Winery
stsupery.com
The Pearl of the Omelette: A Savory Oyster Delight!
inventedrecipes.com
Kumamoto Oyster – Recipes for Club + Resort Chef
recipes.clubandresortchef.com
Fresh Recipes | Sashimi Oysters
freshfishco.com.au
Oysters two-ways recipe Recipe | New Idea
newidea.com.au
Fried Oysters with Spicy Rémoulade | Saveur
saveur.com
Oregano oysters – Food & Home Magazine
foodandhome.co.za
Oyster Pearl Islandfeller - Canada's Food Island
canadasfoodisland.ca