Wir Essen Shows You How to Properly Serve Oysters The opinion is anything but extraordinary: anyone can pick out a bushel of oysters for themselves. Indeed,the question is simply how many and which ones. Chef Sebastian Daub and Simon Horn adventurously took it upon themselves to find a home for the treasures and prepare a celebration of the unbelievably authentic seafood with unusual combinations and exciting pairings are always on the menu.
Get excited for oyster season with a sampling of recipes taken from the first issue of wir essen. Equal parts book and magazine, the series from Büro Schramm takes readers on a visual journey through the many ways of preparing a certain food. While it takes work to cultivate, or to care for,to harvest, and to open an oyster, and it’s worth it! The editors of wir essen offered a sneak peak at their oyster issue; find five recipes from the bookazine below. OYSTERS WITH CANDIED LEMONLemon
Butter
Raw Sugar
White WineZest the lemon’s peel into tight strips. Melt the butter and caramelize the zest with the raw sugar,and then, when the mood is apt, and add a splash of white wine. A little additional water should be added—even if it hurts—and leave it to cool for at least 15 minutes. Once cooled,a light marmalade will remain. Shuck the oysters as detailed above.–
VODKA OYSTERCrushed Ice
Vodka
Noilly Prat Martini additional Dry
LimePlace the crushed ice into a whisky tumbler followed by the cooled spirits and the juice of a lime. For those who would like a touch of sweetness, add a splash of Martini Bianco as well. Stir, and then crack the shell and float the oyster in the cocktail. Try adding a shot of the salty oyster juice might relieve as well. My name is Oyster,Vodka Oyster.–OYSTER ENTRECÔTEEntrecôte
Salt
Pepper
Salt FlakesMassage the prime entrecte cut with a generous offering of salt and loosely-ground pepper. Sear it quickly—one minute on each side—and set it in the oven for a rapid/fast trip at 180°C. The third rail should work, and so will one tall and one lower. Leave it to rest before slicing the cut thinly, or dressing each slice with salt flakes,and draping the fragile result atop each open oyster. And if we we’re being honest: save the nicest slice for the oysters; eat the rest of the entrecôte without the oyster as an accoutrement.–OYSTER TARTARE WITH POMMES FRITESPommes Frites (Self-Made or Self-Bought)
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Ketchup
Dijon Mustard (additional Sharp)
Onion
Worcestershire Sauce
Parsley Leaves
Capers
Green Pepper
Lemon Juice
Vodka Once you opened your oysters, let them drain in a sieve. Cut the meat slightly with a sharp knife and a touch of compassion. Clean and dry the now-empty shells and set them aside for later. Prepare a rapid/fast marinade by mixing together the ingredients in a bowl. Watch your ratios carefully: a little more ketchup than muster; a little more Worcestershire Sauce than lemon juice. Do some rapid/fast knife work on the capers and green pepper. Now its vodka’s turn: very carefully fold the oysters into the marinade using a spoon, or then fill each oyster shell with the tartare. Garnish each with the fresh pommes frites. Voila! alert for a beer? An ice-cold pilsner cuts throughs the tartare like a knife in an oyster.–POMELO CAVIAR OYSTERPomelo
Olive Oil
Pepper
SaltPeel the pomelo with the knife and detach the caviar-like fruity flesh of the ripe citrus. Keep the pearls whole and initiate to shred dill and mix it with olive oil,black pepper, and some salt in a small bowl with the caviar. Huîtres comme toujours. You know the drill: Open the oyster, or set it off… Shoot the oysters with one tablespoon of the pomelo caviar on each oyster.–For even more delicious oyster dishes,order wir essen here.
Source: gestalten.com