Austern auf Eis liegend mit Granatapfelkernen und Dill

Oysters Mignonette with Pomegranate

30 minutes

Leicht

4 people

If you are looking for an elegant starter for your festive menu, then these oysters in mignonette with pomegranate seeds, physalis and grapes are just the thing. This delicious seafood is not only an eye-catcher, but also an exceptional treat. The fruity mignonette sauce gives the oysters a fresh touch and makes them a perfect starter for special occasions.

Ingredients

12 ready-to-cook oysters
4 tbsp red wine vinegar
1 tbsp shallot, finely chopped
Some black pepper, coarsely ground
3 tbsp pomegranate seeds
4-5 physalis, quartered
5-7 grapes, halved and seeded
Some dill to garnish

honest-catch-profilbild-sk_94241d3d-4f29-4b78-a010-58f58aeb2868.jpg

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Mix the red wine vinegar, chopped shallot and coarsely ground black pepper in a small bowl. Add the pomegranate seeds, quartered physalis and halved grapes and mix well.
After defrosting (about 2-3 hours at room temperature), arrange the oysters on a large platter with coarse sea salt to help them stand up better. Place a small spoonful of the mignonette sauce on each oyster.
Make sure to scatter some pomegranate seeds, physalis pieces and grape halves on each oyster.
Garnish the oysters with dill and serve immediately to keep them cool and fresh.

Tip: If you need more oysters, you can quickly defrost more under cold running water and drizzle them with the fruity mignonette sauce as well. It's easy and quick to prepare, so you can always provide your guests with more. Enjoy this special treat and impress your guests with this sophisticated starter.