20 April 2012

Oysters Ala Monique

Serves 4

         28 fresh oysters
         1/ 2 cup lemon sherbet
         5 tablespoons roasted tomatoes (recipe follows)
         2 tablespoons fish roe (ebiko)
         1 1/2 sheet of roasted seaweeds (Japanese sushi nori), cut into thin strips and deep fried
         12 lemon wedges
         Parsley sprig for garnish
         Shuck and clean oysters retaining the large half of shell with the oysters.
         Arrange the oysters on a bed of crushed ice. Spoon about a teaspoon of the lemon
         sherbet on top of each oysters. Top each one again with the roasted tomatoes, fish
         roes and fried roasted seaweeds. Serve with lemon wedges on the side. Garnsih
         with parsley sprig.
        Yield:   about 3 /4 cup


        3 large red tomatoes
        2 tablespoons olive oil
        1/4  teaspoon chopped parsley
        PANSALT® and pepper
        Preheat oven to 350 º F.
        Wash the tomatoes, cut off the stem ends. Make a crisscross cut on each tomato.
        Arrange tomatoes on an oven tray. Drizzle with olive oil. Bake for 10 minutes.
        Remove from oven and soak tomatoes in water. Peel and seed the tomatoes.
        Coarsely chop the roasted tomatoes and season with PANSALT® and pepper. 
        Sprinkle with chopped parsley.
        Place coarsely chopped roasted tomatoes on an oven tray and bake again for about
        7 minutes or until the tomatoes are dark brown in color.
        Remove from oven and cool. Transfer in an air tight container. Chill.
   For more information on PANSALT®, visit www.pansalt.ph or contact (02) 531-4881 / 0917-811-SALT (7258).

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