Makes enough for approx 3- 4 dozen
Ingredients
36 Fresh Chilled NZ Pacific ½ Shell Oysters
1/2 cup Raspberries
3/4 cup Red Wine Vinegar (or ½ cup of Red Wine Vinegar & ¼ cup of Raspberry Vinegar)
1/4 cup Shallots (minced)
1 teaspoon Coarsely ground black pepper
Pinch Flaky Sea Salt
Chefs Note:
This recipe makes more than enough mignonette granité (enough for 3-4 dozen), however since it is a frozen product it can be stored frozen for future use.
Method
Work raspberries through a mesh sieve with a wooden spoon or a rubber spatula to remove the seeds (You should have about 2 tablespoons of purée).
In a small bowl, combine raspberry purée with vinegar, shallots, and pepper. Season with a pinch of salt. Pour into a small container and freeze for at least 8 hours, stirring once or twice with a fork.
Loosen the oysters from the shell, but leaving them in the shell for ease of eating.
Just before serving, rake the mignonette with a fork and stir it, breaking any big, icy chunks into shards. Spoon about 1 teaspoon of granité onto each oyster and serve.
Keep additional mignonette granité in the freezer to top oysters as needed.
Recipe developed by Chef Andrew Brown, The George Hotel, Christchurch, New Zealand
