Oysters with Iced Tomato Frito
More often than not the accompaniments offered for fresh raw oysters, whether classical mignonette or cocktail sauce, are not in tune with the quality and subtle tastes of the oysters.
Chef Jean-Luc Beaufils from the restaurant « La Maison du douanier » located in Saint-Christoly-Médoc (France), in the famous Bordeaux wine Médoc region, has elaborated this original recipe making the best of Fleuriet’s red wine vinegar.
Preparation time: 45 minutes
Cooking time: 30 minutes
Ingredients for 4 people:
For the the tomato frito itself:
- 2 onions
- 1 tablespoon tomato paste
- 10 beefsteak tomatoes
- ½ bunch of fresh small white onions
- 4 fl.oz. of extra virgin olive oil
- 4 tbsp of Fleuriet Pineau des Charentes wine vinegar
- 1 garlic clove
For the toasts:
- 1 loaf of country-style bread
- 1.5 tbsp black olive paste for example Kalios Kalamata olives spread
- 3 diced heirloom tomatoes
- 1 clove garlic
- 2 fl.oz. of extra virgin olive oil
- ½ bunch chopped chives
Sweat the chopped 2 onions in olive oil without coloring. Add the tomatoes cut into 4 and tomato paste. Simmer for 30 minutes, adding salt and pepper, 4/5 of the Pineau vinegar, the crushed garlic clove and the chopped fresh white onions.
Mix everything in a blender and then strain the sauce. Pour into a small sauce boat, keep cool.
Open 12 oysters, keep in the fridge.
Cut the bread slice into 4, toast, rub with garlic.
Mix the heirloom tomato cubes with chives, olive oil, the rest of the Pineau vinegar and season with salt and pepper.
Lay out on the bread the olive paste and the tomato cubes.
Place the oysters on a plate, pour the tomato frito and arrange the slices of country bread toasted with olive.
Photo credits: Claude Prigent www.regards-culinaires.comYum