Entrees

Oysters with beurre blanc

Name: Oysters with beurre blanc
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1 cup (250ml) Champagne or sparkling white wine; 2 eschalots, finely chopped; 200g chilled unsalted butter, chopped; 1/4 cup (60ml) thickened cream; 1 small carrot, cut into thin matchsticks; 1 celery stalk, cut into thin matchsticks; 2 spring onions, cut into thin matchsticks; Rock salt, to line; 12 freshly shucked oysters; Black sea salt or rock salt, to serve

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15m

35m

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A spectacularly presented dozen oysters that is easy to prepare for your special Valentine.

1 cup (250ml) Champagne or sparkling white wine
2 eschalots, finely chopped
200g chilled unsalted butter, chopped
1/4 cup (60ml) thickened cream
1 small carrot, cut into thin matchsticks
1 celery stalk, cut into thin matchsticks
2 spring onions, cut into thin matchsticks
Rock salt, to line
12 freshly shucked oysters
Black sea salt or rock salt, to serve

Method

1.

Preheat the oven to 150C.
2.

Place Champagne and eschalot in a small pan over low heat and simmer until reduced by three-quarters. Whisking constantly, add butter, 1 piece at a time, then whisk in cream. Season. Keep warm.
3.

Blanch vegetables for 30 seconds in boiling salted water. Drain, refresh in cold water, then pat dry with paper towel.
4.

Line a baking tray with rock salt, add oysters and gently warm in the oven for 5 minutes or until golden. Transfer to a plate lined with black sea salt, top with vegetables and serve with beurre blanc, sprinkled with black sea salt.