Français
| Register    
Search

Advanced research

Pickled Oysters with English Cucumber Cappellini and DillTheWorldWideGourmet.com

Flavors of the USA

Total time: less than 15 min

Preparation time: 30 minutes
Pickling: 30 minutes + 12 to 36 hours
Marinating time: 30 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:65.1 kcal

Proteins:2.9 g

Fats:0.9 g

Carbohydrate:10.7 g

Fibers:0.3 g

Sugar:8.5 g

Cholesterol:23.7 mg

Sodium:145.4 mg

Calcium:27.5 mg

Energy:144 kcal

Proteins:6.4 g

Fats:2.1 g

Carbohydrate:23.6 g

Fibers:0.6 g

Sugar:18.7 g

Cholesterol:52.4 mg

Sodium:321.8 mg

Calcium:60.9 mg

SIMILAR RECIPES

  • Ratte Potatoes, Mushrooms and Artichokes with Belon Oysters

  • Malpeque Oysters with Gratinéed Sabayon on Julienned Root Vegetables

  • Oysters Parmentier with Caviar

  • Oysters Supreme with Crab and Avocado

  • Oyster in champagne sabayon

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

250

ml

white wine vinegar

125

ml

water

125

ml

sugar

1

star anise

3

cloves

6

coriander seeds

3

sprigs of dill

6

plump belon oysters

1

english cucumber, peeled

2.5

ml

coarse salt

15

ml

rice vinegar

5

ml

chopped dill

750

ml

seaweed or rock salt mixture

28

g

sevruga caviar

METHOD

For the Pickling Liquid

  1. Place all of the ingredients in a saucepan. Bring to a boil, remove from the heat, cover, and allow to steep for 30 minutes. This is enough liquid to pickle up to 2 dozen oysters.

To shuck the osters

  1. Wash the deeper halves of the shells and reserve. Using scissors, cut away the muscle portion of the oysters.
  2. Wash the trimmed oysters (the noix) under cold running water to remove the milky residue, which would coagulate with the vinegar in the pickling liquid and create an unwanted coating on the oysters.
  3. Add the oysters to the pickling liquid and refrigerate in a covered container for at least 12 and up to 36 hours.

For the "capellini"

  1. Using a mandoline, cut 1/6-inch lengthwise slices from one side of the cucumber until you reach the seeds. Turn the cucumber and continue to cut slices from
  2. all four sides of the cucumber.
  3. Stack the slices and cut them lengthwise into 1/16-inch julienne strips to resemble capellini. You will need 1 cup "capellini".
  4. Combine the cucumber strands with the kosher salt and rice wine vinegar in a bowl and allow them to marinate for about 30 minutes to extract excess liquid.
  5. Drain the "capellini" and squeeze it to remove excess liquid.
  6. Place in a bowl and toss with the chopped dill.

To complete

  1. Place a bed of the seaweed or rock salt mix on each of six serving plates. Twirl the cucumber with a fork, as you would pasta, and place a mound in each oyster shell.
  2. Remove the oysters from the pickling liquid and place an oyster on each
  3. mound of cucumber.
  4. Garnish each oyster with about 1 teaspoon of caviar and a sprig of dill.

WINE SUGGESTIONS

Merlot

Pinot Noir

Chardonnay



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box