Oysters with mignonette and truffle crépinettes

AT A GLANCE

  • Serves 8 people

  • 4 dozen oysters such as Sydney rock, freshly shucked
  •  
  • Mignonette
  • 100 ml good-quality red wine vinegar
  • 80 gm golden shallots, finely chopped
  •  
  • Truffle crépinettes
  • 600 gm coarsely minced pork belly
  • 2 tbsp truffle oil
  • 8 thin slices of truffle (about 10gm)
  • 120 gm caul fat, soaked in cold water for 1 hour, drained, then cut into 8 pieces (see note)
01   For mignonette, combine red wine vinegar and shallot in a non-reactive bowl. Cover with plastic wrap and refrigerate until required.
02   For truffle crépinettes, combine pork belly and truffle oil in a large bowl, mixing well to combine. Season to taste. Divide mixture into 8 equal balls, then flatten slightly to form a patty. Place a truffle slice on each and wrap in a piece of caul fat, making sure it overlaps completely to seal. Heat a large non-stick frying pan over medium heat, add truffle crépinettes and cook, turning occasionally, until golden (8-10 minutes). Keep warm.
03   Arrange 6 oysters around edges of plates and spoon a little mignonette over each. Place a crépinette in the centre and serve with extra mignonette to the side.
Note Caul fat, also known as crépine, is the lace-like fatty membrane that surrounds the intestines and stomach of cows, sheep and pigs. It melts while it cooks, so is a useful alternative to casing. Available from select butchers, it will need to be ordered ahead.

Recipe:

BRUNO LOUBET

Photography:

PETRINA TINSLAY

Styling:

EMMA KNOWLES

Drinking Suggestion:

A DRY ENTRE-DEUX-MERS WINE FROM BORDEAUX OR A BLANC DE BLANCS CHAMPAGNE. , suggested by BRUNO LOUBET

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