Very Impressive!!
CHIVE AND CAPER RELISH
1/4C. (60ML)
2 Tbsp (30ml) red onion, minced
juice and zest of 1/2 lemon
1/4 cup (60ml) chopped chives
2 Tbsp (30ml) chopped fresh dill
1 Tbsp (15ml) Liquid Gold Black Truffle Oil
1 Tbsp (15ml) Liquid Gold White Balsamic Vinegar
salt and pepper
FRICASSEE
2 Tbsp (30ml) unsalted butter
2 Tbsp (30ml) minced green onion
1 tsp (5ml)
12 Colville Bay oysters (shucked, and liquor reserved)
1/4 cup (60ml) vermouth
1/2 cup (120ml) Creme fraiche (or full fat sour cream)
salt and pepper
!/2 cup (120ml) chopped chives
12 slices baguette
SPINACH
2 cups (500ml) baby spinach
1 Tbsp (15ml)
salt and pepper
For the relish, combine all the relish ingredients in a medium sized bowl.
For the fricassee, in a skillet on medium heat, place the butter, green onion and garlic. Cook slightly until tender. Add the oysers, saute slightly and deglace with the vermouth and reserved oyster liquor. Add the creme fraiche, remove from the heat and season to taste with salt and pepper. Add the chopped chives, deep warm and reserve.
For the spinach, in a skillet on medium heat, add the spinach and vermouth. Wilt the spinach slightly then season to taste with salt and pepper.
Serve the oysters on slices of fresh baguette layered as follows: slice of bread, layer of spinach, oyster and sauce, topped with some relish.
Modified slightly. Credit to Chef Jeff McCourt, Vice President PEI Chefs Association