Oysters with mignonette, creme fraiche and rhubarb

Name: Oysters with mignonette, creme fraiche and rhubarb
Yield: 4
Ingredients: 1/2 rhubarb stalk; 2 small eschalots, finely chopped; 1/3 cup (80ml) sherry vinegar; 12 freshly shucked Sydney rock oysters; 1/4 cup (60g) creme fraiche; Amaranth leaves (from selected greengrocers – optional), to garnish

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Oysters with mignotette, creme-fraiche and rhubarb

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A fresh-flavoured oyster recipe both tasty and unique, just like its creator, Michelin-starred chef, Skye Gyngell.

1/2 rhubarb stalk
2 small eschalots, finely chopped
1/3 cup (80ml) sherry vinegar
12 freshly shucked Sydney rock oysters
1/4 cup (60g) creme fraiche
Amaranth leaves (from selected greengrocers – optional), to garnish

Method

1.

Using a vegetable peeler, peel thin strips of rhubarb away from the stalk and thinly shred using a knife. Place in a bowl of iced water for 30 minutes to curl, then drain and pat dry with paper towel.
2.

To make mignonette, whisk eschalot and vinegar in a bowl. Season and set aside. Arrange oysters over ice and serve immediately with mignonette, creme fraiche, rhubarb and amaranth, if using.

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