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Fish / shellfish

Oyster in jelly with 3 flavors


Here is an original and no less delicious way to taste oysters with these oysters in jelly with 3 flavors.

Ingredients for 4 persons :

  • 24 cupped oysters n ┬░ 3
  • 10 cl of white wine vinegar
  • 10 cl of water
  • 4 shallots
  • 300 g ofspinach fresh
  • 50 g butter
  • 250 g of salicornia in vinegar
  • 10 cl of dry white wine
  • 6 gelatin sheets
  • 1 kg of coarse salt
  • Cracked pepper
  • Salt pepper

Oysters in jelly with 3 flavors

- In a large saucepan, pour the water and the. vinegar. Bring to a boil, place the oysters there (in groups of 6). Add a few peppercorns, cover and let them open over high heat, 2 to 3 minutes. Reserve.

- Peel, wash and chop the shallots. Just brown them for 2 to 3 minutes in 20 g of butter.

- Stem and wash the spinach.

- Melt 30 g of butter, place the spinach in it, season and cook over high heat for 2 minutes (they must remain firm). Remove from fire. Let cool.

- Soften the gelatin sheets in cold water.

- Shell the oysters (reserve their water), place the flesh on absorbent paper. Filter and pour the oyster water into a saucepan. Add the white wine and a dash of vinegar. Heat over low heat. Stir in the gelatin. In the first broth, remove from heat. Let cool slightly (the jelly should remain a little runny).

- In the hollow part of each oyster, distribute the shallots. Place an oyster. Cover with jelly. Refrigerate for 5 minutes. Add the spinach and drained samphire. Sprinkle with pepper. Cover with the rest of the jelly.

- Pour a layer of coarse salt in the bottom of a dish. Place the oysters in it.

Reserve in the refrigerator. Serve chilled.

Chef's B.A.ba

Serve with rye bread or wholemeal bread!

Recipe: T. Bryone, Photo: C. Herl├ędan


Video: How to Make Taiwanese Oyster Omelette (January 2021).