After raving about duck prosciutto, it’s time to talk about some serious business because Valentine’s Day is near at hand. My husband Lulu being a vegetarian doesn’t mean that I don’t get to get to enjoy a feast for our romantic meal on February 14th. I don’t know if food with aphrodisiac properties really exists, but I love oysters. During the holidays, Papa made his oyster specialty huîtres chaudes gratinées (oysters au gratin) but that’s another recipe. This time around, I served them cold with a chorizo, ginger and lemon topping. And if your significant other loves oysters as much as I do, this might be the perfect starter for a romantic Valentine’s Day meal.
While visiting the Château de Fontainebleau, I couldn’t resist taking a quick tour of its open-air market, which was fabulous. I found the most delicious saucisses sèches (dry sausages), made of duck and turkey, and some with chorizo made from poultry meat, which tasted even better than the ones I remember from my childhood.
1. Info for Fresh Oysters Topped with Chorizo Dressing
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 2
- Calories: unavailable
2. Ingredients for Fresh Oysters Topped with Chorizo Dressing
- 12 large raw oysters
- 1 teaspoon candied ginger, finely chopped
- 2 pickled piquante peppers, diced
- 1 lemon
- 1 teaspoon honey
- 1 tablespoon hazelnut oil
- 1 teaspoon white pepper, freshly ground
- 2 tablespoons chervil, chopped
- 3 ounces chorizo, finely diced
- 2 teaspoons hazelnut powder (optional)
3. Directions:
- Ask your fishmonger to prep the oysters in advance for you. Place the oysters on a large serving platter.
- Peel the lemon and gather all the zest. Juice the rest. Blanch (dip for a minute in boiling water then transfer to an ice bath). Repeat twice (see tips). Drain and pat dry the zest with a paper towel. Finely slice (julienne) the zest, then cut into small cubes. Place the zest in a small bowl. Add the diced red peppers, chorizo, ginger, chervil, honey, lemon juice and hazelnut oil. Sprinkle with white pepper. Mix well.
- Place a spoonful of the chorizo mixture into each oyster. Garnish with a little hazelnut powder.
- Serve with baguette and a little butter, mmmm, butter!
- Eat immediately to enjoy optimum freshness.
- Bon appétit!
