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Kumomoto Oysters with Apple Mignonette & California White Sturgeon

Serves 4


    Apple Mignonette

  • ½ Cup fresh pressed apple juice
  • ½ Apple, peeled, cored & minced
  • 1 Teaspoon shallot, minced
  • 1 Teaspoon cider vinegar
  • ½ Teaspoon lemon juice
  •    Salt and fresh ground black pepper to taste


Arrange oysters on a bed of shaved ice or rock salt. Top each oyster with a teaspoon of mignonette and a teaspoon of caviar.

Season with salt and pepper then fold in the caviar. Sprinkle with chives and serve.

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