Gastronomixs

Oyster tartare

Simple, quick to make, and bursting with rich flavour.

Oyster tartare

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

12

 

Zeeland oysters, wild

2

tsp

chives, finely sliced

1

 

lime

1

 

shallot

 

 

black pepper

Preparation method

  • Open the oysters and pour off the liquid (seawater); then cut the oyster and valve muscle free from the shell and place on paper to dry.
  • Chop the shallot very finely.
  • Chop the oyster meat and combine with the chives and shallot, and season with pepper and lime.

Serving suggestions

  • As an amuse-bouche, e.g. with crème fraîche and caviare.
  • As a component in a starter with horseradish cream and a salad of green herbs.

Previous page