When I go out for dinner I almost always start with a glass of champagne and an oyster. Eating out is about the experience and such a deliciously decadent start contributes enormously to that. It is often a natural version, sometimes made classically with red wine vinegar and a shallot. Both delicious!

Of course you can also just get started with oysters at home. She's got a little fishmonger ahead of you. Believe me when I say that your guests will be stunned when your dinner starts with this.

In this recipe I am not going for natural or classic but for two cool alternative variants. You can prepare it well and it is not difficult so give it a try. I think you're going to score points...

I even picked the oysters for this recipe myself, how cool is that?! The season is now almost over, but during the season you can just drive to Zeeland and pick oysters there. Do stick to the rules, such as a maximum of 10 kg per household. An oyster that you have picked yourself is even tastier.

That said, get started!

Oysters in two ways

5.0 from 2 votes

Course: amuse boucheDifficulty: Simple

Portions

persons

Preparation time

minutes

Tools:
– Blender
– Oyster knife (or have them opened at the fishmonger's)

Ingredients

Coarse sea salt
For the oyster with mango and passion fruit
2 oysters
1 ripe passion fruit
150 gr ripe mango
0,5 lime (just the juice)
1 Red pepper
xanthan gum
chive oil
For the oyster with cucumber, apple and celery
2 oysters
1 Granny Smith apple
1 stem celery
1 tsp Chardonnay vinegar
1 el cucumber, seedless, cut into small cubes
chive oil (optional)
Osietra kaviaar
Chives

Preparation

Oyster with mango and passion fruit
Place the mango, lime juice and some red pepper (to taste) in the blender and blend until smooth. Then add a pinch of xanthan gum little by little to bind the gel so that you can put a nice dot later. Transfer to a piping bag and set aside.
Cut the passion fruit in half and scoop the flesh into a sieve. Collect as much juice as possible, push it through the sieve with a spoon if necessary. Set aside.
Cut a few rings of red pepper and remove the seeds.
Open the oyster and check it for pieces of broken shell. When in doubt, you can run them very(!) briefly under the tap; nothing is more annoying than an oyster with rock hard shell pieces in it.
Place the oyster with the nice side up and put a nice dab of the mango gel on top. Then add a teaspoon of passion fruit juice and divide a few rings of red pepper. Finish it off with a few drops of chive oil and possibly some chive rings.
Oyster with cucumber, apple and celery
Cut the apple and celery into coarse pieces and spin smooth in the blender. You may have to shake the blender so that it picks up everything. If you don't want that, use more apple and celery (and later also more vinegar).
Place a paper towel in a sieve on a measuring cup and add the mashed apple and celery; let it drain quietly. Squeeze the paper towel gently to catch most of the moisture, then season with the Chardonnay vinegar.
Open de oesters, maak schoon waar nodig en leg er wat van de fijngesneden komkommer en lekker wat kaviaar op. Hierover verdeel je enkele ringetjes bieslook. Schenk dan een theelepel van het sap bij de oester en rond optioneel af met een paar druppels bieslookolie.
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Sprinkle a heap of coarse sea salt on a plate or in a bowl.
Place the oysters on this, they must be nicely straight (hence the salt).
Pour a bubble, surprise your guests and enjoy your meal!