Gratined oysters with grass veil

Name: Gratined oysters with grass veil
Yield: 4 servings
Ingredients: 14 piece oysters (depending on size); 2 piece chalon bulbs; 1 piece cake the grass; 2 deciliter crème fraiche; 1 piece lemon (1 tbsp of freshly pressed juice, for 4 port); 2 pinch salt; 1 pinch the new york pepper; 1 1/2 deciliter rided cheese

Preparation Time--

Cooking Time45 m

Ingredients8

DifficultyEasy

wanexpeck

Gratinated oysters with cheese and grass bulbs are both luxurious and simple – perfect as a start to New Year for example! You top the oyster with a creamy grass bulb as well as cheese and then gratinize the oyster in the oven.

Categories
Starter
Yields
4Servings
Cooking Methods
Gratinized

Ingredients

4 servings

Step: 1
14 pc oysters (depending on size)
Step: 2
2 pc chalon bulbs
Step: 3
1 pc cake the grass
Step: 4
2 dl crème fraiche
Step: 5
1 pc lemon (1 tbsp of freshly pressed juice, for 4 port)
Step: 6
2 krm salt
Step: 7
1 krm the new york pepper
Step: 8
1 1/2 dl rided cheese

Instructions

Step: 1
Put the oven on the grill, 225°C.
Step: 2
Open the oyster. Put the oyster on the backplate paper on a plate.
Step: 3
Scale and chop the chess bulbs. Stream the lawn fine. Mix crème fraiche, chess bulb, lemon juice, salt and pepper. Stir down most of the grass bulb, save some to garnishing.
Step: 4
Allocate about 1 msk of pipe over each oyster. Ride over ripped cheese. Set in the oven for about 10 minutes or until the oyster is colored. Garnish with grass bulb and preferably nymalen black pepper.

Näring

Calories	386kcal
Carbohydrates	3.6g
Fat	27.3g
Protein	31.9g
Serving Size	4serving

Gratined oysters with grass veil

Categories

Yields

Cooking Methods

Ingredients

Instructions

Näring

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