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Student Recipe: Oyster Adventure
Student Recipe: Oyster Adventure
This student shares her Oyster Adventure, a recipe that enhances the freshness of the oyster and intensifies the exceptional taste of exotic fruits.
Oysters, also known as ‘Milk of the Sea,’ are one of the favorite foods for gourmands. When you serve oysters using this recipe, you will obtain the unique combinations of fruity flavours and the natural sea-salt flavour. It enhances the freshness of the oyster and intensifies the exceptional taste of the exotic fruits. Having a romantic dinner, or enjoying a relaxing weekend with family and friends, ‘Oyster Adventure’ will be an excellent choice.
Recipe by Yu Chien Lien (4 servings, 30 mins)
- Oysters, 1 dozen
- Pomegranate, 1
- Kiwis, 2
- Pineapple juice, 100 ml
- Lime, 2
- Champagne, 50 ml
- Garlic, 1 clove
- Mint, 10 g
- Salt and pepper, to taste
- Red horseradish sprout, garnish
Tips for opening the oysters before cooking
To open the oyster shells, you need to use an oyster knife. If you don’t have one, you can use a flat screwdriver instead. Do not use a normal knife, as it will be dangerous. Use a kitchen towel to gain a firm grip on the oyster shell and protect your hand.
Preparation
- Wash and clean the oysters to remove all impurities, strain excess water and keep them in the fridge until needed.
- Peel the pomegranate and gently remove the seeds using a spoon, making sure not to break them.
- Peel and cut the kiwi into cubes around 0.5 cm in size and set aside.
- Blend garlic, mint and pineapple juice until smooth. Pass through a fine sieve.
- Add the zest of one lime, the lime juice and the champagne. Season to taste.
- Drizzle the sauce over the oysters, and sprinkle pomegranate and kiwi cubes for decoration.
- Top with horseradish sprouts, sprinkle with salt and pepper.
- Serve and enjoy.
About Yu Chien
For Yu Chien studying culinary is her biggest interest and passion. She has been able to work in the Mandarin Oriental and an Italian restaurant in Geneva, which has given her the experience of working with well-known Chefs, including Pierre Gagnaire, José Avillez, and Antonio Guida. She believes it is an opportunity to know and understand different cultures by working with international people and says it has influenced the way she approaches different cuisines. She enjoys what she is doing and considers herself lucky to have my parents who always help to spread the beauty and happiness of her passion wherever she goes. She grew up in Asia, but is very interested in Western culture, which led her to study in the heart of Europe. Trying new things is her philosophy as a Chef; change helps her to move forward and to adapt to new challenges.
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