Yield: 1 serving
Ingredients:
Oysters - fresh, in shell, shucked and detached
Citrus Relish - recipe follows
Rock Salt - slightly moistened, chilled 32°
Italian Parsley Sprig, large
Citrus Relish Ingredients Yield 1 cup Yield 2 cups
Grapefruit - pink or red, sections, no seeds, cut 1/2" 1/4 cup 1/2 cup
Mandarin Oranges - sections, no seeds, cut 1/2" 3/8 cup 3/4 cup
Meyer Lemon - sections, no seeds, cut 1/2" 2 tbsp 1/4 cup
Shallots - cored, sliced, paper thin, see through, 1/32" thick 1 tbsp 2 tbsp
Champagne Vinegar 1/2 tsp 1 tsp
Pomegranate - seeds, whole 1/4 cup 1/2 cup
Citrus Relish Procedure:
Mix all ingredients together. Hold refrigerated for at least two hours before using. Hold refrigerated until needed.
When Needed
Place the rock salt on the platter; make twelve spots for oyster cups in the rock salt. Place 2 tsp of the citrus relish on top of each oyster in the shell and place each oyster in the formed spot on the rock salt. Garnish with an Italian parsley sprig. Serve.
Type: Authentic Recipe
Photo By: Seastar Restaurant and Raw Bar/Seattle Dining
Author: Chef DJ MacIntyre
Restaurant: Seastar Restaurant and Raw Bar
Source: http://www.seattledining.com/ARCHIVE/recipes/Chefs_kitchen_recipe_Seastar_MacIntyre.htm