OYSTER ACCOMPANIMENTS

The classic way of serving oysters is fresh. Many Oyster lovers do not use any accompaniments, and chew the oyster properly to really feel taste and texture. However, many people like to spice up the oysters with some type of accompaniment; usually a drop of squeezed lemon, tabasco or vinaigrette. Or why not indulge with a teaspoon of black caviar from Sweden’s first sturgeon farm arcticroe.com

Havstenssunds red onion vinaigrette

1 tablespoon finely chopped red onion
3 tablespoons red balsamic vinegar
A few drops of rapeseed oil
1 teaspoon of acacia honey
A dusting of grated fresh ginger
Salt and pepper

Mix all ingredients together in a small bowl, and add salt & pepper as needed. Let the vinaigrette stand for 30 minutes in the fridge. Shuck oysters. Top each oyster with a few drops of vinaigrette.

Pear Vinaigrette

Finely chop and mix the following ingredients in a bowl:
1/3 of a peeled and ripe sweet pear, preferably of the type “Conferance”
A small piece of sweet bell pepper, red (mostly for colour and texture, feel free to experiment with other things)
Mix in:
30 ml white balsamic vinegar
1-2 tablespoons white syrup or sugar
1 teaspoon Salt & a few grinds of black pepper

This can be mixed in advance, even the day before it is to be used.
All measurements are approximate, taste it and do not be afraid of the sweet taste, it goes well with the oysters.
Add 1.5 cm finely shredded leeks 10 minutes before serving.
Open the oysters and serve with about 1 teaspoon of the sauce.

Asian garnish

Open the oysters.
Drizzle some drops of Ponzu lemon sauce on the oysters.
Top with roasted sesame seeds and a bit of cress.