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Serves 8 ( as an amuse-bouche)


• • • • • • • • • 250 ml (1 cup) dashi broth, chilled 125 ml (½ cup) dry sake, chilled

1 tbsp minced shal­lots

2 tsp Ja­panese soy sauce

2 tsp minced le­mon grass

8 Colville Bay oys­ters, freshly shucked 4 tsp salmon or trout roe

8 cala­mansi (or small Key) limes

Fine ex­tra vir­gin olive oil • • Minced chives Crushed white pep­per


Com­BInE DAsHI, sAkE, sHAl­lots, soy AnD lE­mon GrAss In A Bowl. WHIsk to­GEtHEr AnD DI­vIDE BE­twEEn EIGHt lArGE sHot GlAssEs. ADD An oys­tEr AnD Its JuICEs to EACH GlAss. Top wItH ½ tsp roE AnD tHE JuICE oF onE lImE. DrIz­zlE EACH sHot wItH olIvE oIl AnD fin­IsH wItH A pInCH oF CHIvE AnD wHItE pEp­pEr.

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