Byzantine Recipe: 3-4 oysters per person pinch of pepper pinch of ground lovage 2 egg yolks 1 tbs vinegar 1 tbs olive oil 1 tbs wine 1 tsp anchovy essence 1 tbs honey (optional) They may be served raw, stewed, or baked then covered with the following sauce. Mix the pepper and lovage with the egg yolks, then add the vinegar, a drop at a time, to make a smooth mixture. Stir in the olive oil, wine, and anchovy essence. Mix all ingredients together, pour over oysters and serve.
Ostra tajska zupa rybna z łososiem. Zdjęcie: Marta Borowiec | Pass the Food