Recipe Oysters au gratin of of 03-12-2016 [Updated on 03-12-2016]
Oysters au gratin are a very easy fish appetizer to make and really tasty! I have always been a purist on the theme of oysters, for me these seafood were eaten exclusively raw only with the addition of lemon squeeze, so as to fully appreciate the taste.
Then I tried this recipe and changed my mind, the baked oysters with a mix of herbs and breadcrumbs and just au gratin they are a dish that is really worth tasting.
If you have never cooked them like this, now is the right time to do it, you will see that you will have the same pleasant discovery as me. Personally I believe that I will propose the oysters au gratin as one of the appetizers for the New Year's Eve dinner, I know that I will have a bit of initial distrust and for this reason I want to bring them to the table; D Well friends I leave you to the recipe and we will read later: *
How to make oysters au gratin
First clean the oysters with a kitchen brush, then with the help of a knife, open the oysters
In a small bowl, mix the breadcrumbs, chopped parsley, salt and pepper.
Arrange the oysters in the pan, cover them with the breading and sprinkle them with a drizzle of oil.
Then cook for 10 minutes in a convection oven preheated to 220 ° C (for a crispier browning, turn on the grill in the last few minutes).
The oysters au gratin are ready, serve hot or lukewarm.
Oysters au gratin with anchovies and capers from Pantelleria
Oysters are considered among the finest molluscs that our seas can offer us.
Their consumption takes place mainly without cooking, with the possible addition of lemon and pepper, but not everyone likes to taste the softness of raw meats and the accentuated taste of the sea.
Here then is an alternative recipe, oysters au gratin with anchovies and capers from Pantelleria, which will allow everyone to appreciate this mollusc cooked with a short gratin in the oven, just the time to remove the sensation of raw and alive for those who do not like it so to obtain excellent oysters, perfect for appetizers or refined main courses.
And for shellfish lovers, here are other tasty recipes: mussels au gratin and scallops au gratin Provencal style.
Oysters au gratin with beer
On an important occasion, no expense is spared and why not choose a delicious and refined appetizer based on oysters au gratin with beer that will surely conquer the heart and palate of your him? They are a valid and original alternative to the classic scallops and will surely be conquered by them. They are prepared with a few simple ingredients and the crunchy crust on the surface that will form will be truly delicious and irresistible.
An aphrodisiac appetizer that will give that extra touch to your dinner.
1) Open the shellfish. Buy 12 super fresh oysters from your local fishmonger or supermarket fish counter. You can ask the fishmonger to open the oysters for you. In this case, however, you must cook them within 1 hour at the latest. Alternatively, store the oysters in the refrigerator and open them yourself at the very last moment.
2) Add the other ingredients. Line the plate with a sheet of parchment paper and create 12 piles of coarse salt. Arrange the 12 concave valves with the oysters on the piles of salt, so as to keep them straight and parallel to the oven grill. Sprinkle the oysters with the crumbled breadcrumbs mixed with 1/2 clove of minced garlic, a little lemon zest, grated or cut into thin strips and a sprinkle of pepper. Sprinkle each oyster with a few drops of beer and top with a teaspoon of butter.
3) Grill and serve. Reheat the oven grill. Place the plate 10 cm from the resistance for 2-3 minutes. Take out the baking tray and transfer the oysters to a serving dish, using a large tongs or an oven mitt. Sprinkle the oysters with the chopped chives with scissors and serve immediately. Enjoy oysters with double malt lager beer or with a cocktail, obtained by mixing beer and Franciacorta or Champagne sparkling wine in equal proportions.
For an aromatic touch, blend the mushrooms with white wine that will make the breading even more tasty.
Generally oysters are eaten raw, natural or with a sprinkle of lemon or flavored vinegar and a sprinkle of pepper.
If you decide to cook them, you can prepare them with a delicate comic for soups, or gratin them by placing them in their own shell, cooking must still be very fast, and you must be careful of the edges of the mollusc: when they start to curl they are ready.
Gratin Oysters - Recipes
For the Burrata Sauce
Combine all the ingredients in the bag and vacuum cook at 65 & degC for 3 hours.
Blend and pass through a colander
For the Granita lychee
Boil for 10 min. water and sugar, add the sake and kafir, leave to infuse for 15 min. Strain the syrup and add it to the lychees juice. Mix well before putting it in the freezer
Once frozen, crumble it with a steel spatula and put it back in the freezer.
For the Cranberry Gel
Combine the ingredients in a saucepan and bring to 90 & deg while stirring with a whisk. Let it set in the refrigerator. Once congealed, work with an immersion blender until you get a cream.
Presentation and finishing
Open the oysters and place 1 on each plate. Next to each one put a drop of blueberry gel. Pour in the burrata sauce so as not to cover the oyster. Finish with a spoonful of granita, cubes of fresh lychee and oyster leaves.
If you can, I advise you to buy oysters with the so-called easy opening: they are, that is, they have been engraved laterally along the closing of the valves. By inserting the tip of the special knife there, the muscle that holds the valves tightly closed is incised. To open the oysters, then, insert the tip of the knife keeping it slightly bent upwards and slide the knife along the edge. Open and separate the valves, letting all the liquid flow into a small bowl. Now keep the shells with the oyster in the cold, until it is time to stuff them. Here is my tutorial on how to clean oysters, to learn more.
Now filter the liquid from the oysters several times and keep it aside in a cool place.
Cut the loaf to obtain the indicated amount of crumb, reduce it into small pieces and place it in a food processor to finely chop it. Transfer it to a bowl. Also chop the fresh chilli, after cutting it in half to eliminate the internal seeds.
Add the thyme leaves. Squeeze the peeled garlic into the bowl and add the finely chopped dill.
Sprinkle with the oyster liquid, previously well filtered. Now a drizzle of oil, pepper and the grated rind of the washed and dried lemon.
Also add very little broth at a time: be careful, however, the mixture must only be moist, malleable, and not too soft. Stuff each oyster.
Cook the oysters
Arrange them on a dripping pan lined with parchment paper and season them with another drizzle of oil on the surface. Make them au gratin for 10-12 minutes in a static oven preheated to 200 °. Yours gratin oysters they must be golden. Serve them immediately!
Gratinated oysters: notes
A recommendation: do not add salt to the condiments provided in the recipes with oysters, because these are already naturally savory.
Also, unlike mussels au gratin which are initially cooked and then baked, keep in mind that oysters stay raw until au gratin. Organize yourself well with the times, to be able to prepare them for the last!
Oysters au gratin: conservation
I recommend consuming the oysters au gratin immediately. You can prepare the filling first but I recommend filling and cooking them at the moment.
Gratin Oysters - Recipes
6 slices of bread
1 clove of garlic
parsley to taste
extra virgin olive oil to taste
Salt to taste
1) Blend the parsley with the garlic in a blender
2) Add the bread to the blender. And blend until finely chopped
3) Add a pinch of salt to the mixture
4) Open the oysters and put the previously prepared mixture on top of the fruit with a drizzle of oil
5) Place the oysters in the oven at 170 & # 176 for 15 minutes
What a delicious, quick and easy recipe.
I absolutely have to try it one of these nights.
Oysters au gratin in the oven with saffron and leek bechamel
First of all, I would like to thank the first person in the world who took something that looked like a stone from the mud of the seabed, opened it and ate the shellfish it contained! This simple and desperate gesture dictated by hunger has opened a world of flavors to the world, especially the possibility of literally "eating" the sea!
After the praise to this great character of the past whose name we will most likely ignore forever, here I am on today's recipe in the past I have already talked about oysters, I am crazy about them, and I have published some recipes such as these Steamed oysters with Lapsang Souchong smoked tea and extra virgin olive oil with basil or the Rockefeller oysters this time instead I thought of preparing them in a more succulent way, in particular I opted for the saffron béchamel, a combination that I find goes well with fish and shellfish try it with scallops for example, then I enriched everything with the sweet and sour leek made to "sweat" in oil and brown the oysters with their sauce in the oven. A really simple but truly fantastic recipe. A highly effective appetizer that allows oysters to be tasted even by those who cannot eat them raw. Try them and let me know your impressions!
So here is the recipe for these excellent oysters au gratin with saffron and leek bechamel.
Ingredients for four people
a piece of leek (approx. three fingers)
200 cc of bechamel
some saffron pistils
Extra virgin olive oil
salt and pepper
for the bechamel recipe, I published it some time at this link.
Wash the leek and cut it into small rings, then put it in a saucepan with a little oil, when it begins to wilt add the béchamel and a little saffron pistils, season with salt and pepper and mix everything over a low flame for a minute.
Open the oysters, remove the shellfish from the valve and leave it in the deeper one, then fill them with the prepared sauce and brown them in the oven with the grill for five minutes, serve them on the plates and. good appetite and good week to all.
Open the oysters, set the shells aside and filter the water.
Measure the filtered water and add the wine until you obtain a quantity of liquid of about 30 cl.
Preheat the oven to 230 degrees.
Arrange the oysters in a saucepan, cover them with the water-wine mixture and simmer them on the stove for a couple of minutes.
Drain them with a perforated spatula and place them on the shells kept aside, duly washed and cleaned.
Reduce the cooking liquid of the oysters by about 1/3.
Work the butter with the flour to obtain a handled butter, add it little by little to the liquid, stirring vigorously without stopping over moderate heat until the sauce is thick and homogeneous.
Remove from the heat and, always continuing to stir, add the yolk.
Season with salt and add a pinch of cayenne pepper.
Cover the oysters with a spoonful of sauce each, place them on a baking sheet and let them brown for ten minutes.
Gratin Oysters with the addition of Salicornia
Wash and carefully open the oysters.
Remove the molluscs with a small cut, set them aside and collect the water.
Sprinkle a pan with coarse salt and lay the underside of the shells, after cleaning them.
Boil the fish stock in a saucepan with the oyster water.
Blanch the molluscs for 5 minutes, put them back in the shells (the bottom part) and keep them warm.
Melt 1 tablespoon of butter, add the flour, vermouth and wine, mix and cook over low heat.
Reduce the stock by half and add it to the sauce with the wine.
Add the cream to the sauce, mixing well. Flavored with salt, pepper and cayenne pepper.
Melt another tablespoon of butter, add the yolk and pour the mixture into the sauce, stirring well.