Oysters on the half shell with strawberry gastrique and micro diced strawberries
Makes: 12 servings
12 fresh oysters, shucked
2 shallots, minced
2 cloves garlic, minced
2 teaspoon dried tarragon
4 quartered strawberries
½ cup sugar
2 cups white vinegar
Juice and zest of 1 lemon
½ teaspoon salt
½ teaspoon pepper
3 finely diced strawberries
1 teaspoon fresh chopped tarragon
In saucepan, place shallots, garlic, dried tarragon, quartered strawberries, sugar and vinegar.
Bring to a boil and reduce until syrupy. Add salt and pepper, and puree with a hand blender or
blender. Finish with lemon zest and juice. Chill before using. This can be made ahead of time, it
will last a week.
To serve, shuck and loosen oyster, and top with a teaspoon of the gastrique. Top with diced
fresh berries and fresh tarragon. Serve immediately.