Recipes
If
you want to share an oyster recipe with us, please send it to info@zeeuwseoesters.nl
We will place a selection of the recipes we receive on this website.
Wrap
the oyster in a clean cloth, round shell facing down. Clean shells when dirty.
Make sure you have a proper knife with a blunt blade, preferably a special 'oyster
knife'.
Flat
oyster: hold the
oyster (wrapped in cloth) in such a way that the hinge joint is next to your
thumb. Move the knife along the edge of the oyster towards the hinge. Cut the
meat off the upper shell (flat half). Remove grit carefully using the knife. Cut
the meat off the round shell.
Pacific
oyster: put the oyster (wrapped in cloth) on a hard surface and put the
knife between the hinge joint. Make sure the knife points away from you. Once
the hinge is broken, cut the meat off the lower shell. Remove grit carefully
using the knife. Cut the meat off the round shell.
meat
of 8 oysters
1
liter fish stock
0,125cl
cooking cream
2
egg yolks
1
glass of white wine
pinch
of nutmeg
2
fresh sausages
Slowly
heat oysters in some of the broth. Leave to simmer for 5 minutes.
Heat
the remaining broth. Mix with the broth in which the oysters were heated. Add
the cream.
Beat
the egg yolks and wine. Add nutmeg. Slowly add some spoons of hot broth. Add
this mixture to the remaining broth. Thicken the soup, but do not bring to the
boil.
Make
meatballs using the sausages. Add to soup and leave for 5 minutes. Add the
oysters and leave for 3 minutes.
Serve
with French bread.
Serves
2 to 4 persons
12
oysters
150
ml champagne (or quality méthode champenoise)
2
finely chopped shallots
150
ml cooking cream
salt
and pepper
chopped
chervil (fresh)
sea
salt
Open
the oysters and keep the juice. Keep the round shells.
Cook
champagne and shallots until reduced to half the original quantity. Add the
cream and cook until mixture is reduced to half its quantity. Add the oyster
juice and finish sauce to taste.
Make
a bed of sea salt in an oven dish and putt shells on top of the sea salt. Put raw oysters in
shells and pour sauce over the oysters. Grill the oysters for approximately 3
minutes.
Add
chervil and serve.
Serves
four
24
Pacific oysters
6
tomatoes
4
finely chopped basil leaves
1
finely chopped shallot
1
lemon
half
a leaf of gelatin (or jelly)
2
teaspoons of sherry-vinegar
salt
and pepper
sea
salt
Peel
the tomatoes and cut in halves. Sieve the juice. Cut the meat in squares.
Peel
the lemon. Blanch lemon skin in boiling water for 30 seconds and cut to pieces.
Soak
the gelatin in cold water.
Open
the oysters, remove form shells and keep the juice.
Mix
oyster juice, 8cl of the tomatoe juice, the lemon skins and a few drops of lemon
juice and bring to the boil. Wring out the gelatin and dissolve in the sauce.
Add salt and pepper and cool the mixture.
Mix
the tomatoes, basil, a few drops of sherry-vinegar, shallot, salt and pepper.
Put
the tomatoe salad into the shells. Put oysters on top of the salad and spoon some
cold jelly on top. Refrigerate for 10 minutes.
Make
a bed of sea salt on 4 plates and put 6 oysters on top of the salt on each
plate. Serve
immediately.