Oysters are my all-time favourite thing to eat for a seafood breakfast, because it reminds me so much of home. It’s a real Island breakfast: fresh, plump, creamy oysters boosted with a salty hit of karkalla and a tangy dressing. I don’t drink coffee, so this is how I start my day.
Serves 4 (but I eat them all).
Ingredients 10
12 karkalla sprigs, fresh
1 finger lime
12 oysters, shucked
Mignonette Dressing
100 ml white wine vinegar
100 ml red-wine vinegar
1⁄2 tsp pepperberry, crushed
1⁄2 tsp lemon aspen powder
1⁄2 tsp salt
50 g caster sugar (superfine sugar)
2 shallots, finely sliced
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Method 2
For the dressing, mix all of the ingredients: , , , , , , and , in a small bowl until the sugar has dissolved.
Garnish the freshly shucked with and caviar and add a dash of the mignonette dressing.
