I decided to have some fun with seafood for this dinner, which we enjoyed outdoors. I decided to start with some oysters and then move on to some grilled fish.
For the oysters, I got a mix of: Olde Salts, Battlecreek & Rappahannock. I topped the oysters with an avocado champagne sauce.
Oysters with Avocado Champagne Sauce
9 oysters
1 avocado (very ripe and soft)
1/3 cup champagne
Truffle salt
Mash the avocado and then add the champagne to the bowl. Whisk until smooth (adding small amounts of water as needed) and then pour over the oysters. Sprinkle truffle salt over the oysters, serve and enjoy!
In addition to the oysters I grilled up a beautiful piece of tile fish that I served over shiitake white beans and sauteed kale.
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