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Oyster Escabeche

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Helping us celebrate National Oyster Day with some great oyster recipes are chefs Ben Pollinger of Oceana, Mark Richardson...

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Helping us celebrate National Oyster Day with some great oyster recipes are chefs Ben Pollinger of Oceana, Mark Richardson of the Carlyle Restaurant, and Dave Seigal of Cull + Pistol. Catch them all this fall at The Lobster Place Presents Oyster Bash, a main attraction at the eighth-annual Food Network & Cooking Channel New York City Wine & Food Festival Presented By Food & Wine (NYCWFF). Tonight, for National Oyster Day, make chef Ron Rosselli oyster escabeche. 

Ingredients

For the escabeche:

  • 1/4 Cup rice wine vinegar
  • 1 Tablespoon yuzu juice
  • 2 Tablespoons lime juice
  • 2 Tablespoons fish sauce
  • 1/4 Cup grapeseed oil
  • 1/4 Cup prosecco

For the lemon mignonette:

  • 1 Tablespoon shallot, brunoise
  • 1 1/4 Tablespoon preserved lemon
  • 1 1/4 Tablespoon fresno chili
  • 1/2 Teaspoon coriander seed, ground
  • 1/2 Teaspoon black peppercorn, mignonette

Directions

For the escabeche:

Shuck your oysters. Pickle the oysters in the escabeche for 1 hour.

For the lemon mignonette:

Place the oysters back in shell with a little of the liquid and top with the preserved lemon mignonette.