John Myers
Oysters Au Gratin
The perfect oysters au gratin recipe with a picture and simple step-by-step instructions.
- 24 Pc. Fresh oysters
- 1 Diced leek
- 2 Pc. Diced shallot
- 80 ml Creme fraiche Cheese
- 4 cl Vermouth Noilly Prat
- 20 g Butter
- 100 g Grated Gruyère cheese
- Breadcrumbs
- Salt
- Black pepper gem.
- Clean and open the oysters. Catch the water contained in the bowl and pour through a fine sieve into a bowl. Remove the oyster meat cleanly and put in the fridge. Line up the gutted oyster shells on a baking sheet. Preheat the stove to about 200 degrees.
- In a larger pan (preferably coated), leave out the butter and sear the leeks and shallots in it. Don’t get a tan. Add salt and coarsely ground pepper, add with wormwood and creme fraiche. Let simmer gently for about 5 minutes. Then gradually add the oyster water and simmer again. Briefly add the oysters (no more than 1/2 minute) to the sauce and let them steep. Put the individual oysters in their shells, distribute the sauce evenly over the oysters, a few breadcrumbs over them and finally the grated cheese evenly over them. Put the baking sheet on the top level in the preheated oven and now also turn on the grill function. Brown for about 10 minutes until golden.
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