Recipes

Three toppings for oysters. One basic formula, three expressions

When we serve oysters, we work with small adjustments, not big interventions. A topping should support the character of the oyster, not overwhelm it. Here we have collected three toppings, built on the same simple basic formula, but each with its own expression: one classic, one modern and one Nordic.

Recipe by CARDENAU

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Preparation 20 min
Preparation 0 min
Yields 12-16/variant

Ingredients

1. Classic mignonette (with our twist)

1 dl CARDENAU Merlot red wine vinegar
2 tablespoons finely chopped shallots
Freshly ground black pepper
A little fine sea salt
1-2 teaspoons CARDENAU extra virgin olive oil

2. Basil and Pomegranate (Fresh and Modern)

1 dl CARDENAU Chardonnay vinegar
2 tablespoons pomegranate seeds
Freshly ground black pepper
A little fine sea salt
1 teaspoon CARDENAU extra virgin olive oil
Fresh basil, finely chopped (add at the end)

3. Nordic topping with apple, dill and cucumber

1 dl CARDENAU apple cider vinegar
2 tablespoons finely chopped organic apple and cucumber (total amount)
Freshly ground black pepper
A little fine sea salt
1 teaspoon CARDENAU extra virgin olive oil
Fresh dill, finely chopped (add at the end)

Procedure

1. Classic mignonette

1

Stir together vinegar, salt and pepper until the salt has dissolved.
2

Stir in the shallots and let the topping steep.
3

Add olive oil and season to taste before serving.

2. Basil and pomegranate

1

Toss the pomegranate seeds in the vinegar and season with salt and pepper.
2

Let the topping steep.
3

Just before serving, stir in the basil and olive oil so the flavor remains fresh.

3. Nordic topping

1

Stir the apple and cucumber together with the vinegar and season with salt and pepper.
2

Let the topping steep.
3

Stir in dill and olive oil just before serving.

Preparation and timing

All three toppings benefit from being made well in advance. They can sit and marinate for at least a few hours, and preferably overnight.
Basil and dill should be added just before serving so they don't lose freshness or become too dominant.
Always taste the toppings again before serving - acid, salt and pepper can be adjusted after the steeping time.