Ingredients
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12 Oysters
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2 TBSP Ghee (or butter)
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3 TBSP Candied lemon
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Coarse salt
Overview
For seafood and citrus fruit lovers, this refined though very easy to prepare starter is well suited for winter dinners. There is only one tricky step: you need to open oysters, so if you do not have the experience ask your fish seller to show you (they can also open them for you but you will lose the juice
This dish belongs to the menu
Grilled oysters with candied lemon, fish & grapefruit crumble and plum, red wine & cinnamon compote
Utensils
- 1 Baking tray
- 1 Sheet parchment paper
- 1 Oyster knife
- 1 Saucepan
Menu steps
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1
Done
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Prepare oystersCover 1 baking tray with 1 sheet parchment paper. Put 12 little stacks of coarse salt on the baking tray in order to stabilize the oysters when you grill them. Open 12 oysters, pour the oysters’ water in a saucepan as you open them. Make sure the oysters are no longer attached to their shell and place one on each stack of coarse salt on the baking tray. Spread 3 TBSP candied lemon dices over the oysters |
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2
Done
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Preheat ovenPreheat oven grill 200C |
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3
Done
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Prepare oyster sauce & grill oystersIn the saucepan with oyster water add 2 TBSP of ghee and heat up until half the liquid has evaporated. Pour the liquid on each oyster and grill for 10 minutes |
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4
Done
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To serveKeep oysters lukewarm or hot. Stack up some coarse salt on each plate to place oysters easily and avoid losing the sauce on the plates. Guests will need a dessert fork and a teaspoon to eat |
