Australian Avocado Mignonette
Remy Davis –
Chef Notes
- Australian Avocados are the hero of this reimagined mignonette, bringing rich flavour, creamy texture and natural body while maintaining the clean, fresh profile needed to complement oysters.
- When diced at the perfect ripeness, Australian Avocados hold a precise brunoise, creating an elegant dressing with excellent consistency and visual appeal for service.
- For best results, use avocados that are just ripe, keep components separate until plating, and season in order to preserve freshness, texture and flavour.
Ingredients
- 12 freshly shucked oysters, kept on the half shell
- 150g firm Australian avocado, fine brunoise
- 25g eschalot, fine brunoise
- 12g long green chilli, seeds removed, fine brunoise
- 10g chives, finely sliced
- 40ml avocado oil
- 20ml champagne vinegar
- Salt and white pepper, to season
Preparation
- Select avocados that are ripe but still firm – they must hold their shape under the knife. Cut the avocado into fine, even brunoise. Precision here is everything; the cut should be clean and consistent.
- Finely brunoise the eschalot and long green chilli to a similar size as the avocado. Finely slice the chives.
- Combine the avocado, eschalot, chilli and chives in a bowl. Add the avocado oil and champagne vinegar and fold together gently to dress the avocado, not break it down.
- Season with salt and white pepper at the last possible moment before serving to prevent the avocado from weeping.
- Spoon the mignonette generously over each freshly shucked oyster on the half shell.
- Serve immediately.
