Raw Akoya, served with Champagne & Pink Peppercorn Mignonette
INFO PANEL:
Time: 10 — Difficulty: Easy/moderate — Servings: 6-8 to share
INGREDIENTS:
24 Leeuwin Coast Akoya
200ml good quality Champagne vinegar
½ tsp sea salt
½ tsp white sugar
1 tsp pink peppercorns, lightly crushed
2 French shallots, finely chopped
Method:
- Add all the mignonette ingredients together in a
small bowl. - Wash the Akoya and defrost in cold water for
10 minutes. - Shuck the Akoya carefully removing the byssal thread &
releasing from the shell on both sides. Place the Akoya
into a bowl of ice-cold water. Leave for 5 minutes. - Rinse & reserve the shells to serve.
- Spoon Akoya back into shells & spoon over mignonette.
Serve on top of crushed ice or rock salt.
