Oyster

Oyster Enlarge

Most oysters you see on menus in Europe are bred in Ireland. The rough, rugged appearance of the oyster hides a complex and creamy animal that can be eaten raw. To further enhance the taste of the oyster, an acid is often used such as citrus or vinegar and some pepper. Originally, the oyster was only in season from September to March but it is now available all year round. 

Basic techniques: raw, tartare, smoking, gratineeing, steaming, poaching, cooking sous-vide, deep-frying, barbecuing.

Taste combinations: seaweed, algae, cucumber, fennel, green apple, citrus, sea lavender, glasswort, dashi, miso, spinach, shallot, olive oil, red wine vinegar, spring onion, green herbs, tomato, caviar, coquille, shellfish.

Grilled oysters

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Grilled oysters

Oysters Rockefeller

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Oysters Rockefeller

Oyster butter

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Oyster butter

Oyster crème

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Oyster crème

Oysteremulsion

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Oysteremulsion

Oyster paper

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Oyster paper

Opening oysters

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Opening oysters

Oysters of Nam Kee

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Oysters of Nam Kee

Oyster soup

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Oyster soup

Oyster sorbet

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Oyster sorbet

Oyster vinaigrette

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Oyster vinaigrette

Oyster tartare

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Oyster tartare

Oyster tempura

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Oyster tempura