THE RED CANOE BISTRO
Champagne Shallot Mignonette
1/2 cup (125 mL) Champagne
1 tbsp (15 mL) coarsely cracked fresh pepper
1-1/2 tbsp (25 mL) minced shallots
1 tsp (5 mL) kosher salt
1 tsp (5 mL) lemon zest
1 tsp (5 ml) thyme
6 oysters
Combine all ingredients and drizzle over fresh shucked oyster.
Salt Spring Island Chevre and Ginger Gratinà©e Oyster
½ cup (125 mL) chevre (Chef prefers Salt Spring Island Chevre)
3 tbsp (45 mL) 35% cream
1 tsp (5 mL) minced shallots
1 tbsp (15 mL) minced fresh ginger
1 tsp (5 mL) kosher salt
1 tsp (5 mL) ground pepper
6 oysters
Combine ingredients and top shucked oysters. Place under broiler. Let brown six to seven minutes.
Corn Meal Dusted Oyster
1/2 cup (125 mL) cornmeal
1/4 cup (125 mL) cornstarch
1-1/2 tsp (8 mL) salt
1 tsp (5 mL) cracked pepper
1 tsp (5 mL) paprika
1 tsp (5 mL) thyme
1/2 tsp (3 mL) ground chipotle powder
4 tbsp (60 mL) oil
1/2 fresh lemon
6 oysters
Combine cornmeal, cornstarch and seasonings. Lightly toss freshly shucked oysters in cornmeal mixture. Heat oil in a shallow pan until hot. Fry oysters until golden brown. Remove from pan and let sit 30 seconds on paper towel. Serve immediately and squirt with lemon juice.
Arrange the three types of oysters on plates. And serve immediately.