Three toppings for oysters

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.

Time: 20 minutes (+ steeping time) | Difficulty: Very easy | Yield: Toppings for approx. 12–16 oysters per variety

1. Classic mignonette, with our twist

The classic mignonette, as we often serve it. Merlot vinegar, shallots and pepper. Rounded off with a touch of olive oil, which adds softness and balance without taking the focus off the oyster.

• 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

How to do it:
Stir together vinegar, salt and pepper until the salt is dissolved. Stir in the shallots and let the topping infuse. Add olive oil and season to taste before serving.

2. Basil and pomegranate. Fresh and modern

A light and aromatic topping with green notes and crisp acidity. Pomegranate provides small bursts of freshness, while basil keeps the expression bright and elegant.

• 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)

How to do it:
Toss the pomegranate seeds in the vinegar and season with salt and pepper. Let the topping sit. Just before serving, stir in the basil and olive oil to keep the flavor fresh.

3. Nordic topping with apple, dill and cucumber

A Nordic interpretation with clear acidity and crispness. Apple cider vinegar, finely chopped apple and cucumber give a clean expression, while dill adds aroma.

• 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)

How to do it:
Stir the apple and cucumber together with the vinegar and season with salt and pepper. Let the topping sit. Stir in the dill and olive oil just before serving.

Preparation and timing

All three toppings benefit from being made well in advance. They can be left to marinate for at least a couple of hours, preferably overnight. This gives the filling time to release its flavor and let the vinegar combine.

The exception is the fresh herbs. Basil and dill should be added just before serving, otherwise they lose their freshness and become too dominant in the vinegar. The rest of the filling, on the other hand, only benefits from marinating and absorbing flavor.

Always taste the toppings again before serving as acid, salt and pepper can be adjusted after the steeping time.

Serving

Serve the three toppings cold in small bowls with freshly opened oysters. Use a little at a time, the oyster should always be in the center. Let your guests taste.

Because taste starts with what you choose.