Chef Jessica Monty
Fresh Oysters with Pixie Orange Champagne Vinaigrette
INGREDIENTS
- 1/2 Shallot - small dice
- 1/4 Cup Champagne Vinegar
- Juice of 1 Pixie Orange or Tangerine
- 1 Dozen Fresh Oysters
- Leaves of 12 Fresh Dill Sprigs
DIRECTIONS
- Finely chop the shallot, add it to a bowl with champagne vinegar, the juice of one tangerine, and mix. Let it marinade/pickle for 10 minutes.
- Shuck oysters and set aside on ice.
- Garnish with vinaigrette and a few sprigs of fresh dill.
CITRUS & OYSTERS
Citrus is a great addition to a vinaigrette for oysters because it enhances the natural flavors of the oysters while balancing their briny taste. Here’s why citrus works so well:
Bright Acidity: Citrus, such as lemon or lime juice, provides a bright, tangy acidity that cuts through the richness of the oysters. This acidity balances the briny, slightly creamy flavor of raw oysters, making them taste fresher and more vibrant.
Refreshing Contrast: The light, zesty flavor of citrus adds a refreshing contrast to the oceanic taste of oysters. It complements their delicate texture without overpowering them.
Enhances Natural Sweetness: The natural sweetness of citrus can enhance the subtle sweetness found in oysters, making the overall flavor more harmonious and enjoyable.
Cleanses the Palate: The sharpness of citrus acts as a palate cleanser, refreshing your taste buds between bites. This keeps the experience of eating oysters clean and crisp.
Customizable: Citrus can be combined with other ingredients like herbs, garlic, or shallots in a vinaigrette to create different flavor profiles, adding complexity to the oysters without overwhelming their natural taste.
KNIFE UTILIZED
A Santoku knife is great for chopping onions due to its unique design and versatility. Here are some key reasons:
Blade Shape: The Santoku has a slightly curved edge with a sheepsfoot tip, allowing for efficient, quick chopping. Its flat bottom helps make full, even contact with the cutting board, making it excellent for clean slices and dices of onions.
Wide Blade: The wide blade gives the chef better control and makes it easier to scoop up chopped onions and transfer them to a bowl or pan.
Sharpness: Santoku knives have thinner blades than Chef's knives which allow for precise, thin cuts. This is ideal for slicing onions smoothly without crushing or tearing them.
Kullens Edge: The small dimples along the blade edge, called Kullens or Grantons, reduces friction and prevents the onion from sticking to the blade, making chopping faster and more efficient.
Balance: The Santoku is lightweight and well-balanced, which minimizes hand fatigue during repetitive tasks like chopping onions.
