Oysters have special place in my heart, as I used to bartend at an oyster bar when I was finishing up my undergrad degree ~ most fun job ever! You would think I would have gotten tired of oysters, but you’d be wrong. I love them. Generally eaten with cocktail sauce, this recipe steps it up and offers a grown-up version for my fellow oyster lovers!
12 oysters, shucked
2T chopped fresh thyme for garnish
salmon roe, for garnish (about 2T)
1 red onion, roughly diced
2 tsp macadamia nut oil
HORSERADISH CREAM SAUCE:
1 tsp Sherry
8 oz organic whipping cream
3 stems of thyme
1/2 tsp sea salt
1T organic, unsalted butter
In a medium skillet, cook oil and onions on medium-low heat for 40 minutes, stirring frequently. This will carmelize the onions and add a sweetness to the dish. Take off heat and set aside.
In a medium saucepan, blend horseradish, Sherry, cream, the stems of thyme, salt and butter. Bring to a boil. Simmer for approximately 5 minutes until sauce starts to thicken.
To plate. In the center of six plates distribute onion mixture in a center mound on each plate. Pour a very shallow “moat” of cream around the onion mounds. Place two oysters on top of each oyster mound. Place 5-6 roe on the top of the oysters per plate. Sprinkle with chopped thyme.
If desired, dot the cream sauce with Sriracha sauce.