Oyster Escabeche
Oyster Escabeche
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.
Servings
1
Ingredients
- 1/4 cup rice wine vinegar
- 1 tablespoon yuzu juice
- 2 tablespoon lime juice
- 2 tablespoon fish sauce
- 1/4 cup grapeseed oil
- 1/4 cup prosecco
- 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
- Shuck your oysters. Pickle the oysters in the escabeche for 1 hour.
- Place the oysters back in shell with a little of the liquid and top with the preserved lemon mignonette.