OYSTERS SANS TABASCO: SOMETHING I PREPARED EARLIER ....

OYSTERS SANS TABASCO

I love OYSTERS and I like my oysters 'Au Naturel'. To get that right takes great care, understanding and skill, and of course the presentation is vital.
The ideal is to take a walk along a pristine beach, pick a few oysters off the rocks, shuck and enjoy. So, when I ask for Oysters in a restaurant, I am asking for the vision, smell and taste a of that pristine beach, on a plate.
Crushed ice emulates the white breaking surf; salt - the smell of sea and sand; a twist of lemon - the cleansing sea breeze and a touch of finely ground black pepper (one turn of the grinder) - the hint of warmth from the sun.
Don't throw some oysters on a plate .... transport me!
'To master simplicity, master complexity.'

As for tabasco, I don't get it. I enjoy the condiment on a variety of dishes, but not here. Perhaps for those who like the feel of scorching sand on bare feet ... or a sunburn?

Apparently, artificial oyster beds were being formed in China long before they came to be cultivated by the Romans. That means that we have been enjoying the art of eating oysters for about 1900 years.

For a fascinating, all encompassing history of the Oyster:
oysters and all about them

image: wikipedia commons

Tuesday, September 8, 2009

SOMETHING I PREPARED EARLIER ....

PAN-FRIED SALMON ON HORSERADISH MASH and CREAMED SPINACH

Menu Course: Main

Reference: M Muellers

Cooking method: Pan-frying

Ingredients: 4 portions
4 x 200 g fresh salmon fillet
4 g salt
4 turns white milled pepper
5 g fresh ginger grated
5 ml teriyaki sauce
40 g butter
40 ml olive oil
Asian green, olive oil and balsamic vinegar for garnish

Mise-en-place:
Horseradish mash, creamed spinach (recipes en route)

Method:
Season salmon with salt, mill pepper, ginger and teriyaki sauce
Heat the olive oil and butter in a pan
Place salmon portion into hot oil/butter mixture, just to seal
Place in pre-heated oven(200 degree C) for about 4 minutes
Remove salmon from pan and dry on a paper towel
Place on piped mashed potatoes and creamed spinach
Top salmon with Asian greens and a few drops of olive oil and balsamic vinegar

Enjoy!

IMAGE M.Muellers

OYSTERS SANS TABASCO

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