I had guests this weekend, and we all like to cook. That meant no restaurants and visits to a few grocery stores for ingredients so we could each make something. I mentioned my love for dirty oysters, a favorite dish from Tin Fish Restaurants, so one of the dishes I made was this copycat version. Yes, it’s a bit decadent, but the tastes and textures are just amazing!
Sounds like a splurgy recipe, doesn’t it? It kind of is, but it isn’t a expensive as you might think. Here’s what I paid:
- 1 dozen Atlantic oysters $9.79
- 2 oz. Romanoff black lumpfish caviar $7.99
- 8 ox. Vermont Cremery creme fraiche $3.99
- 1 Vidalia onion $0.79
Total Cost: $22.56
I had never shucked an oyster until I decided to make this dish. Thankfully, one of my guests had, and he gave me lessons. It wasn’t nearly as difficult as I thought it would be, but you will need a few supplies:
- Small scrub brush (to clean the shell)
- Towel or washcloth (to hold the oyster as you shuck it)
- Oyster knife
And here is a great tutorial I found on YouTube:
Raw oysters topped with caviar, creme fraiche and sweet onion.
- 12 Raw Oysters * I used Atlantic
- 1 2 oz. jar Caviar I used Romanoff Black Lumpfish
- 4 tbsp Creme Fraiche
- 1 Vidalia or Bermuda Onion
Rinse and shuck oysters, discarding any that are open.
Peel and mince onion (I used about 1/8 of a whole Vidalia onion).
Top each oyster with 1 teaspoon creme fraiche, 1/8-1/4 teaspoon minced onion, and 1/8 teaspoon caviar. Serve cold.
* Consuming raw or undercooked shellfish may increase your risk of foodborne illness, especially if you have certain medical conditions. If unsure of your risk, consult a physician.