from Chef/Owner Jens Nannestad Alaska Oysters with Smoked Alaska Salmon Lox, Ikura Caviar and Apple-Fennel Mignonette 12 Fresh Alaska Oysters 12 Thin slices of Alaska Salmon Lox Ikura Caviar for garnish Apple-Fennel Mignonette for garnish, about 6 tablespoons depending on size of oysters 1 bunch Fresh arugula, chiffonade Apple-Fennel Mignonette 1 Red apple, peeled and diced very fine 2 Tbsp. Minced shallots 1 Tbsp. Finely diced red onion 2 Tbsp. Fresh fennel, feathery greens only, chopped 3 Tbsp. Champagne vinegar 1 Tbsp. Olive oil Pinch of ground fennel seed Salt and pepper to taste Procedure: Shuck oysters and remove from shell, reserving the bottom shells. Arrange shells on a platter of crushed ice. Fill each shell with some of the arugula. Next lay in the salmon lox and then the oyster. Garnish each oyster with about 1/2 tablespoon of mognonette and caviar as desired. Serve immediately. < back
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