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North Point Oysters with Asian Granité https://www.metro.ca/userfiles/image/recipes/huitres-granite-asiatique-7125.jpg PT15M PT00M PT6H15M
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.
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1 cup (250 mL) cold water 3 Tbsp. (45 mL) mirin 3 Tbsp. (45 mL) soy sauce 3 Tbsp. (45 mL) rice vinegar 2 Tbsp. (30 mL) lemon juice 1 tsp. (5 mL) sugar 24 oyster 1/2 cup (125 mL) red lumpfish caviar 1/2 cup (125 mL) pickled ginger, julienned
North Point Oysters with Asian Granité

North Point Oysters with Asian Granité

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6
servings
0:15
Preparation
0:00
COOKING
6:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    cold water
  • 3 Tbsp.
    (45 mL)
    mirin
  • 3 Tbsp.
    (45 mL)
    soy sauce
  • 3 Tbsp.
    (45 mL)
    rice vinegar
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  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1 tsp.
    (5 mL)
    sugar
  • 24
    oyster
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    SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    red lumpfish caviar
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    FROZEN, 450 – 640 g SELECTED VARIETIES


    FRESH CANADIAN SKINLESS ATLANTIC SALMON PORTIONS

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    113 g


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  • 1/2 cup
    (125 mL)
    pickled ginger, julienned
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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