North Point Oysters with Asian Granité

North Point Oysters with Asian Granité
  • 6 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 6:15 Total Time


Add all
  • 1 cup
    (250 mL)

    cold water

  • 3 Tbsp.
    (45 mL)


  • 3 Tbsp.
    (45 mL)

    soy sauce

  • 3 Tbsp.
    (45 mL)

    rice vinegar

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 1 tsp.
    (5 mL)


  • 24


  • 1/2 cup
    (125 mL)

    red lumpfish caviar

  • 1/2 cup
    (125 mL)

    pickled ginger, julienned


In a pan, bring water to a boil. Add mirin, soy sauce, rice vinegar, lemon juice and sugar. Heat until sugar is completely dissolved.

Set pan in a bed of ice to cool. Transfer cooled liquid to a shallow baking dish and freeze for 6 hours. Scrape with a fork to break up crystals before serving.

Shuck oysters, reserving bottom shells.

To serve, top each oyster on the half shell with 1 tsp. (5 mL) granité and garnish with 1/2 tsp. (2 mL) lumpfish caviar and 1/2 tsp. (2 mL) pickled ginger.

Source: Académie Culinaire

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007