- 100ml olive oil
- 30ml sherry vinegar
- 2 tablespoons oyster water
- 1 shallot
In a bowl mix the olive oil with vinegar, finely chopped onion and
oyster water. Mix well and reserve until use. You can add a pinch of
finely chopped chives to give it a very light, spicy flavor.
- By using the oyster water, it seemed logical to serve the vinaigrette overraw oysters. You can also use water from another shellfish. Instead of adding salt to the preparation I added trout roe to further enhance the flavor of the sea.
If you don’t have …
Sherry vinegar – use quality wine, cider or white balsamic vinegar,
Oyster water – use any shellfish.
Shallots – uses tender chives or red onion.
To accompany shellfish and seafood of all kinds.
On boiled fish, served cold is even better.