Simple and Sexy Oyster recipe - Baked Oyster - Huitre Gratinée
Simple and Sexy Oyster recipe - Baked Oyster - Huitre Gratinée
Huitre Gratinée Sabayon au Sauterne
In that class, you will learn how to make beautiful and delicious Baked Oysters with Asparagus and white Wine Sabayon.
Thank you for coming to class - Please share and comment.
Chef Rogers
Ingredients:
Garnishes
10 Oysters
10 thin Asparagus cooked in salted boiling water.
20 grams chopped Parsley
Mousseline Sauce
100 grams Butter
1 Egg yolk
15 grams dry white Wine, (can be substitute with water)
Salt, to taste
White or Black Pepper, to taste
Cayenne Pepper, optional
30 to 40 grams Heavy Cream
Lemon Juice, optional.
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How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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The Foodstore presents wine matching and oysters with Tim Heath and Mark Southon
Cloudy Bay winemaker Tim Heath joins Mark Southon in the kitchen for a delicious episode of wine matching and oysters.
Mark prepares poached oysters with chive and caviar butter sauce, as seen on Food TV!
Recipe:
1 Dozen oysters
1 x Fennel bulb Citrus oil
50ml White wine
50ml White wine vinegar
2 x Shallots, 1 x sliced, 1 x finely diced
1 x Bay leaf
3 x Black peppercorns
25ml Cream
60g Butter
1 x Lemon Chopped chives
10g Caviar
I Made Thomas Keller's Signature Dish: Oyster & Pearls
Attempting Thomas Keller's signature dish: Oyster & Pearls from The French Laundry Cookbook.
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OYSTERS ROCKEFELLER | Oysters in the oven
Hi Friend ,
Welcome To My New Video
OYSTERS ROCKEFELLER | Oysters in the oven
How to enjoy OYSTERS at home? If you are an oyster lover don't miss this flavorful Oysters Rockefeller Recipe baked in the oven and seasoned with truffle oil. It's soft, tender, and very delicate. Dive into a fine dining experience at home!
@fishandseafood - SEAFOOD & FISH Cooking Channel
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????MORE GREAT SEAFOOD & FISH RECIPES:
✅Smoked SALMON | Salmon with Poached Egg
✅GEODUCK Royal Clam | Aphrodisiac Food
✅FRIED SHRIMP Recipe | with Spicy Passion Fruit
✅Baked FISH with Vegetables | Family Dinner
✅Baked Stuffed Mushrooms With SEAFOOD
✅Seared Scallops in Garlic Butter sauce & Wine
✅Seafood Spaghetti in Fresh Tomato Sauce
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OYSTERS ROCKEFELLER
Video chapters:
00:00 Oysters Rockefeller recipe
00:35 How to choose oysters
00:48 How to clean oysters
00:58 How to open oysters
01:26 How to prepare oysters
02:31 How to make a sauce for oysters
03:42 How to bake oysters in the oven
04:11 Season oysters with truffle oil
PREP. TIME: 15 min
COOK TIME: 20 min
TOTAL TIME: 35 min
SERVINGS: 2
***
INGREDIENTS
1 bunch of spinach (approx.8,81 oz.- 250 gr.)
1,76 oz / 50 gr unsalted butter
1 garlic clove
1 shallot
10 tbsp / 150 ml milk
2 tbsp flour
1,83 oz / 50 ml white wine
Kosher salt
Drops of truffle oil (optional)
RECOMMENDATIONS:
* When choosing the oysters be sure that they are fresh and alive. For that, the smell should be good and the shells should be closed, if they are opened, tap the shell, and if it closes the animal is still alive and safe to buy.
* To keep oysters fresh and alive overnight, store them in the fridge and moist with ice on the top.
* Wash oysters with a brush to avoid damaging the skin on the hands.
* For opening oysters always use a kitchen towel.
* Remove the sand from all edges with a finger, carefully keeping juice inside of the shell.
INSTRUCTIONS:
FOR SPINACH :
Heat a large pan over medium-high heat, add the garlic and sauté until fragrant approx.1 minute. Add the spinach, and stir until all spinach is wilted about 2-4 minutes. When it´s done, let it cool down and squeeze a bit.
FOR BECHAMEL:
Heat a pan over medium heat, add the butter, after shallot, and sauté till it softens.
Toss the flour and keep on stirring till the flour cooks to a golden, sandy color for about
3-5 minutes. Add the milk in portions constantly stirring, and do it several times as shown in the video until it reaches a homogeneous stage. At that moment, season with salt, add white wine, and let it evaporate for about 2 min. The consistency of the sauce should be creamy.
Finally, mix the spinach with the bechamel sauce.
Spread coarse salt into a baking pan. Place the oysters (using salt to keep shell level), reserving the oyster and its liquid at the bottom of the shell. Top with spinach mixture and parmesan.
Bake oysters in the preheated oven, uncovered, at 392 F / 200° until cheese gratinates for approx. 5 minutes.
Once it's done, add two drops of truffle oil on top of each oyster. Ready to serve!
Enjoy!
HOPE YOU ENJOY THIS VIDEO!
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