Colville Bay are my favourite oysters in the world. I travel all the time—everywhere I go I taste their oysters. These are the best. They’re so clean tasting, sweet, meaty and briny. I like that they’re not watery. Sometimes I find fresh oysters hold too much sea water. These, never, because they’re so plump they fill the shell. They come in different sizes and my favourite are the biggest: they’re sumptuous.
INGREDIENTSShots:
- 250 ml (1 cup) dashi broth, chilled 250 ml (1 cup) dashi broth, chilled
- 125 ml (½ cup) dry sake, chilled
- 1 tbsp minced shallots
- 2 tsp Japanese soy sauce
- 2 tsp minced lemon grass
- 8 Colville Bay oysters, freshly shucked
- 4 tsp salmon or trout roe
- 8 calamansi (or small Key) limes
- Fine extra virgin olive oil
- Minced chives
- Crushed white pepper
METHODCombine dashi, sake, shallots, soy and lemon grass in a bowl. Whisk together and divide between eight large shot glasses. Add an oyster and its juices to each glass. Top with ½ tsp roe and the juice of one lime. Drizzle each shot with olive oil and finish with a pinch of chive and white pepper.
Food photography courtesy of Raffi Tutundjian
SUSUR LEE
FRING’S, TORONTO
PAIRS WELL WITH:
Coldstream Hills 2016 Yarra Valley ChardonnayBright, crisp and refreshing but with substance– just like oysters! One enhances the other.
For more info on these and other fine wines, go to Mark Anthony Wine & Spirits.
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