Salty, briny oysters with mignonette jelly is an ideal beginning to any French menu.
Ingredient
1 cup (250ml) white wine
1/3 cup (80ml) red wine vinegar
2 eschalots, very finely chopped
3 gold-strength gelatine leaves (see note)
24 freshly shucked Sydney rock oysters
Micro herbs, to serve (see note)
Direction
Combine wine, vinegar and eschalot in a saucepan over medium-high heat. Bring to a simmer, then remove from heat and stand for 30 minutes to infuse. Strain into a pan and gently reheat over low heat.
Meanwhile, soak gelatine in cold water for 5 minutes. Squeeze excess water from gelatine, then add gelatine to the saucepan, stirring to dissolve. Pour into a shallow container and chill for 3-4 hours until firm and set.
Cut the wine jelly into small cubes. Arrange oysters on plates of crushed ice, then top with the jelly cubes and micro herbs, and serve immediately.
