the DECADENT DOZEN

Oysters with prawn tartare and tarragon vinaigrette

SERVES 4-6 // PREP TIME 15 MINS

12 green king prawns, heads and tails removed, deveined, finely chopped
2 golden shallots, finely chopped
2 tsp each finely chopped baby capers and cornichons
1 tbsp each finely chopped flat-leaf parsley and chervil
2 tbsp lemon juice or to taste
2 dozen oysters (see note), shucked Toasted crostini, cracked black pepper and micro red vein sorrel, to serve

TARRAGON VINAIGRETTE

1 tbsp Dijon mustard
½ cup (loosely packed) tarragon leaves, finely chopped
2 tbsp verjuice
160 ml (⅔ cup) olive oil

1 For tarragon vinaigrette, place all ingredients in a blender and blend until combined; season to taste.

2 For prawn tartare, place all ingredients in a bowl with 2½ tbsp vinaigrette; season to taste and toss well to combine.

3 To serve, divide tartare among plates and shape into a disc with a 5cm-diameter cutter. Serve with oysters and crostini on the side; drizzle oysters with remaining vinaigrette. Scatter with red vein sorrel and black pepper. Alternatively, serve oysters topped with a little tartare and vinaigrette.

Note Use Sydney rock or Pacific oysters for these recipes. We used Pacific oysters from Tasmanian Oyster Co.

NV Bollinger Rosé Champagne, Aÿ, France. The delicate prawns and fresh tarragon pair perfectly with the robust red currant and cherry notes of this