Oysters with gooseberries
An exciting, slightly tart, and refreshing appetizer that combines the briny purity of fresh oysters with the fruity tartness of gooseberries. The topping adds a subtle bite, while the Arensbak Effervescent rounds it out with elegant acidity, floral notes, and a light bitterness. A refined and surprising start to a festive dinner.
for 2 persons (6 oysters)
Ingredients
- 6 fresh oysters
- 50 g fresh gooseberries (green or red), finely chopped
- 1 small shallot, very finely chopped
- 1 tsp rice vinegar or white wine vinegar
- ½ tsp honey (optional, for very sour gooseberries)
- Pinch of salt
- Fresh dill (as garnish, optional)
Preparation method
- Combine the chopped gooseberries with the shallot, vinegar, a little honey (if using), and a pinch of salt. Let steep for 10 minutes to allow the flavors to meld.
- Carefully open the oysters and check for grit.
- Spoon a small amount of the gooseberry salsa onto each oyster.
- Garnish with a small sprig of dill, if desired. Serve immediately, preferably on ice or a cold plate.
