Oysters two ways~ Lemon & Lime Sorbert /Eschalot Vinaigrette

Oysters two ways~ Lemon & Lime Sorbert /Eschalot Vinaigrette

Oysters with Lemon Sorbet

 

1 Dozen Oysters

Small tub of Lemon or lime Sorbet

½ lemon for zesting

 

Method

 

Spoon a teaspoon of sorbet onto each oyster and micro plane lemon zest over the top and serve immediately.

Oysters with eschalot dressing

Ingredients

1 dozen oysters

1 finely diced eschalot

3 tablespoons of Olive oil

1 tablespoon of red wine vinegar

Salt and pepper to taste

 

 

Method

Combine olive oil, eschalot, red wine vinegar and seasoning and whisk well to combine.

Place oysters on a platter and dress with 1 teaspoon of dressing. Serve immediately