Oysters - fresh, in shell, shucked and
detached
Citrus Relish - recipe follows
Rock Salt - slightly moistened, chilled 32°
Italian Parsley Sprig, large
Citrus
Relish Ingredients
Yield 1 cup Yield 2 cups
Grapefruit - pink or red, sections, no seeds, cut 1/2"
1/4 cup
1/2 cup
Mandarin Oranges - sections, no seeds, cut 1/2"
3/8 cup
3/4 cup
Meyer Lemon - sections, no seeds, cut 1/2"
2 tbsp
1/4 cup
Shallots - cored, sliced, paper thin, see through,
1/32" thick
1 tbsp
2 tbsp
Champagne Vinegar
1/2 tsp
1 tsp
Pomegranate - seeds, whole
1/4 cup
1/2 cup
Citrus Relish Procedure
Mix all ingredients together. Hold refrigerated for at
least two hours before using. Hold refrigerated until
needed.
When Needed
Place the rock salt oPlace the rock salt on the platter; make twelve spots
for oyster cups in the rock salt. Place 2 tsp of the citrus
relish on top of each oyster in the shell and place each
oyster in the formed spot on the rock salt. Garnish with an
Italian parsley sprig. Serve.