Grilled oysters with candied lemon, fish & grapefruit crumble and plum, red wine & cinnamon compote

Name: Grilled oysters with candied lemon, fish & grapefruit crumble and plum, red wine & cinnamon compote
Yield: 3 Servings
Ingredients: Oysters: 9; Cod: 3 filets; Plum: 15 (600g); Pink grapefruit: 1; Lemon: 1; Shallot: 1; Garlic Clove: 1; Green beans: 1 pack frozen; Almond Flour: 4 TBSP; Coconut milk: 2 TBSP; Liquid honey (neutral taste): 3 TBSP; Candied lemon: 3 TBSP; Cinnamon; Cinnamon stick: 3; Star anise: 3; Red wine: 1/2 glass; Ghee (or butter); Olive oil; Salt; Coarse salt; Ground black pepper

Features:

Cuisine:

French

65'
Serves 3
Hard

Ingredients

9 Oysters
3 filets Cod
15 (600g) Plum
1 Pink grapefruit
1 Lemon
1 Shallot
1 Garlic Clove
1 pack frozen Green beans
4 TBSP Almond Flour
or almond powder
2 TBSP Coconut milk
3 TBSP Liquid honey (neutral taste)
3 TBSP Candied lemon
Cinnamon
3 Cinnamon stick
3 Star anise
1/2 glass Red wine
Ghee (or butter)
Olive oil
Salt
Coarse salt
Ground black pepper

Overview

For seafood and citrus fruit lovers, this refined menu is well suited for winter dinners. There is only 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 water)

Dishes

Utensils

1 Baking tray
1 Oyster knife
1 Saucepan
1 Pan
1 Pressure cooker or steamer
1 Thin grater
1 Garlic press
1 Oven-safe dish
1 Mixing bowl
1 Citrus press (or juicer)

Menu steps

1 Done 5' preparation + 20' cooking	Plum, red wine & cinnamon compote Prepare compote: Cut 15 plums in halves and place them in a pan. Add 1 tsp cinnamon, 3 star anis, ½ glass red wine and 3 TBSP honey and let cook over medium-low heat for 20 minutes, stirring occasionally to ensure it does not stick to the pan
2 Done 30' preparation + 35' cooking	Fish & grapefruit crumble Pre-heat oven to hot air (fan) 200C Sauté shallot & garlic: Peel 1 shallot and 1 garlic clove. Press the garlic and sauté shallot and garlic together in a skillet with 1TBSP olive oil Prepare crumble: In a bowl mix 4 TBSP almond flour (or almond powder), 2 TBSP Ghee (or soft butter), 2 pinches of salt, some ground black pepper and 1 tsp grapefruit zest (use thin grater). Mix with your fingers to obtain a sandy texture. Add sautéed shallot and garlic and mix again Prepare grapefruit sauce: Extract the juice of 1 pink grapefruit, mix it with 2 TBSP coconut milk Prepare green beans: Throw 1 pack frozen green beans in a pressure cooker and cook for 5 minutes (or use steamer) Bake fish crumble: Place 3 cod filets in an oven-safe dish, place the crumble on the filets and pour the grapefruit sauce around. Bake for 30 minutes. Check the crumble 10 minutes before the end and if not brown switch to the grill function of the oven for the last 10 minutes
3 Done 20' preparation + 10' cooking	Grilled oysters with candied lemon Prepare oysters: Cover 1 baking tray with 1 sheet parchment paper. Put 9 little stacks of coarse salt on the baking tray in order to stabilize the oysters when you grill them. Open 9 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 Preheat oven grill 200C Prepare oyster sauce & grill oysters: In the saucepan with oyster water add 1 TBSP ghee (or butter) and heat up until half the liquid has evaporated. Pour the liquid on each oyster and grill for 10 minutes
4 Done	Plum, red wine & cinnamon compote To serve (lukewarm or cold as you prefer): Pour the compote in individual cups, ensure each cup has 1 visible star anise. Place a cinnamon stick in each cup (optional) and grate some lemon zest on top to decorate
5 Done	Grilled oysters with candied lemon To serve: Keep 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 this dish