Raw Oysters with Mango & Lentil Pearls
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Credit: Courtesy of Canadian Lentils
From the Chef
“Line the plate with coarse kosher salt to prevent the oysters from moving around and to keep them upright.”
¼ cup (60 mL) red wine vinegar
1/8 tsp (0.5 mL) granulated sugar
¼ tsp (1 mL) finely grated fresh ginger
½ cup (125 mL) cooked black (Beluga) lentils
3 Tbsp (45 mL) finely diced mango (same size of the lentil if possible)
1 tsp (5 mL) fresh chopped cilantro
12 fresh Malpeque Bay oysters, or your favourite shucking oyster
1. Combine the vinegar and sugar in a bowl and stir until the sugar is dissolved. Add the ginger, cooked beluga lentils, mango, and cilantro. Add a touch of salt. Cover the mixture with saran wrap and set aside in the fridge, allowing the flavours to combine for at least 30 minutes.
2. Shuck the oysters carefully, discarding the top part of the shell. Keep as much of the liquid ("brine") from the oyster in the bottom shell as possible. The liquid has a lot of flavour. The bottom shell will be the serving vessel so make sure you cut the abductor muscle, which is underneath the flesh of the oyster and lines the shell. This is the muscle that connects the oyster to the shell. Place the shucked oysters on a serving platter.
3. Spoon a small amount of the lentil mango garnish onto each of the oysters and serve immediately. Put the extra filling in a small bowl with a spoon and place it the centre of the serving plate for extra garnish.
12 dressed oysters
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