Candied Citrus Mignonette from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Wa
This recipe was created by Jamie Burgess, head chef and shuck master at the Boat Oyster Bar in Marshall, California.
Ingredients
- Pinch of cracked pepper
- ½ cup (100 g) sugar
- ½ cup (120 ml) champagne vinegar
- 1 small shallot, finely diced
- Pinch of kosher salt
- ½ cup (50 g) citrus zest strips, removed from fruit with a vegetable peeler
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