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Fresh Rock Oysters; Arrange oysters on plate of crushed ice or rock salt and serve with different sauces.
Sauces
- lemon juice
- hot red chili sauce
- fresh parsley, finely chopped
- garlic clove, finely chopped
- soy sauce
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Oysters Mornay
- 12 oysters
- 120ml Sauce Mornay
- 20g grated Parmesan
Sauce Mornay:
- 40g grated Parmesan
- 4dl hot Bechamel sauce
- 25g butter
- 1dl double cream
- 2 egg yolks
- cayenne
- Add Parmesan cheese to hot Bechamel sauce - mix well.
- Mix butter in thoroughly away from the heat and add double cream.
- Prepare a sabayon with egg yolks and add to the sauce.
- Adjust the seasoning and finish with a little cayenne.
- Remove oysters from the shells.
- Place a little Mornay sauce in the bottom of each shell with an oyster on top.
- Coat with Mornay sauce, sprinkle with Parmesan and gratinate under salamander.
- Place rock seasalt on tray, arrange oysters and garnish with picked parsley.
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