Fire and ice northwest oysters
Instructions:
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Ingredients for oysters
- 2 oz (60 ml) extra-virgin olive oil;
- 2 shallots, peeled and sliced into fine julienne;
- 2 oz (60 g) ginger root, peeled and sliced into fine julienne;
- 36 Olympia oysters, washed and ready to shell;
- 11⁄2 oz (40 g) prosciutto, sliced thin, then finely diced (brunoise);
- Sea salt;
- Ichimi togarashi (Japanese red pepper seasoning);
- Juice of 1 lemon.
- Ingredients for sorbet
- 1 c (220 ml) Riesling;
- Juice of 1 lemon;
- 1 tbsp (15 ml) chopped fennel;
- Salt;
- Pepper.
- Combine all of the sorbet ingredients. Freeze in an ice cream freezer according to directions. Heat a little of the olive oil in a saucepan. Add shallots and gingerroot and lightly caramelize. Reduce the heat and cover the shallot/ginger mixture with the remaining olive oil. Simmer over low heat until the shallots and ginger are tender. Open the oysters and place them in the half shell on a baking sheet. Top them evenly with the shallot/ginger mixture and diced prosciutto and drizzle with the oil from the shallot/ginger mixture. Season with sea salt, ichimi togarashi, and lemon juice. Bake at 375 F (190 C) for 6–8 minutes. Serve immediately with a small scoop of the frozen sorbet.