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Add a photoServings: 4
Ingredients
- 1 bn fresh cilantro
- 1 Tbsp. coriander seeds
- 1Â 1/2 c. extra virgin olive oil
- Â Â salt
- Â Â pepper
- Â Â For the Tomato Syrup
- 1 pt cherry tomato
- 1/4 c. simple syrup
- Â Â salt
- Â Â pepper
- 3/4 tsp sea salt
- Â Â For the Shooter
- 4 tsp champagne vinegar
- 4 x hazelnut cracker, (available from a good deli or possibly supermarket)
- 4 x oyster
- 1 Tbsp. Oscietra caviar
Directions
- To make the coriander oil, combine the fresh cilantro and 1/2 the extra virgin olive oil in a bar blender. Whiz for 3 min without stopping. In the meantime, in a dry non-stick frying pan, heat the coriander seeds over a medium-high heat till the smoke point to release the flavours. Cold the coriander seeds. Add in the coriander seeds to the blender and continue to turn with the remainder of the extra virgin olive oil. Pass the mix through a fine sieve and reserve.
- For the Tomato Syrup:Preheat oven to 175 degrees Fahrenheit.
- For the tomato syrup, cut the cherry tomatoes lengthways in half and put them round side down, on a baking tray with a grill rack on top to steady them. Season with salt and pepper and cook them for 1 1/2 hrs in the oven. Remove them from the oven. Put the tomatoes in a large bowl with the simple syrup and with a hand blender, whisk till well pureed. Pass the mix through a fine sieve and reserve.
- For the Shooter:Put 1-tsp. of the pulp from the coriander oil in the bottom of each shooter glass without spilling any on the sides. With a knife, pour the tomato syrup on top of the pulp slowly by letting it slide down the side. Repeat for each glass. With the same process, slide some champagne vinegar on top of the tomato syrup. Repeat for each glass. Finally, slide the oily part of the coriander oil on top of the vinegar and repeat for each glass. Shuck the oysters. Place a hazelnut cracker on top of each glass and place an oyster on top of each cracker. Decorate with caviar and sea salt. Garnish with fresh dill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 759 | |
| Calories from Fat 721 | 95% |
| Total Fat 81.58g | 102% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 467mg | 19% |
| Potassium 197mg | 6% |
| Total Carbs 9.06g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 6.7g | 4% |
| Protein 1.49g | 2% |
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