YOUR SOLIN GENERATED RECIPE
Fresh Oysters with Herb and Chili Vinegar
Experience the briny freshness of raw oysters elevated with a zesty herb and chili vinegar dressing, topped with airy poached egg whites and a drizzle of olive oil for a balanced twist. This dish harmonizes the ocean’s bounty with a vibrant, tangy dressing, making every bite a refreshing adventure.
INGREDIENTS
8 Fresh Oysters
6 Egg Whites
1 tbsp Olive Oil
1 medium Red Chili
2 tbsp Fresh Herbs (Cilantro & Parsley)
2 tsp Red Wine Vinegar
1 tsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Begin by carefully shucking the fresh oysters, ensuring you retain their natural liquor in the shell.
Prepare the herb and chili vinegar dressing by finely dicing the red chili and mixing it with chopped fresh herbs, red wine vinegar, lemon juice, a pinch of salt, and pepper in a small bowl.
Gently poach the egg whites in a saucepan of simmering water until they are set but still tender, about 3-4 minutes. Remove with a slotted spoon and keep warm.
Arrange the shucked oysters on a chilled serving plate. Drizzle with the prepared herb and chili vinegar dressing.
Top the oysters with the poached egg whites and finish with a light drizzle of olive oil over the top.
Serve immediately and enjoy the vibrant mix of refreshing seafood flavors and zesty accents.