August 26, 2015 admin

Oysters with Lemon Sorbet with Candied Zest Garnished with Aleppo Pepper

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Oysters with Lemon Sorbet with Candied Zest Garnished with Aleppo Pepper

2 dozen of the briniest plumpest oysters you can find

1 pint of Sorbabes Lemon Sorbet with Candied Zest 

A few pinches of Aleppo pepper flakes

Crushed Ice

Carefully open oysters without spilling their brine. Check out this video for a foolproof way to open an oyster.

I like to flip the oyster meat in the shell after you remove it from the bottom shell. Spencer Belzaire the chef at L&E Oyster Bar in LA taught me this trick. It’s the oysters’ most beautiful side.

Lay them on a bed of crushed ice (you can take ice cubes and pulse them in your Vitamix)

Use two spoons to make ½ teaspoon quenelles of lemon sorbet for each oyster. Don’t fret, the perfect quenelle can be easy with a little practice.

Garnish with Aleppo pepper flakes.

Serve immediately.

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Oysters with Lemon Sorbet with Candied Zest Garnished with Aleppo Pepper
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