French Oysters Trio | Taste France Magazine
Elevate your seafood experience with Oysters Three Ways. Enjoy them with a zesty vinaigrette, baked to perfection with creamy crème fraîche and Emmental de Savoie, or topped with a fresh parsley...
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Cooking tools:
- Oyster knife
- Fine-mesh sieve
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Oven
- Baking sheet
- Skillet
- Serving platter
- Spoon
- Plate
Ingredients
- x 12.00 Marennes-Oléron oysters PGI
- x 1.00 Traditional Shallots
- 1 tsp French Dry White Wine
- 2 tsp Red Wine Vinegar
- Vallée des Baux-de-Provence Olive Oil PDO
- Fleur de sel de Guérande sea salt PGI
- Piment d'Espelette PDO
- A little dill
- 1 sprig Lemon thyme
- 2 sprigs Curly-leaf parsley
- 1 1/2 oz Breadcrumbs
- 0.8 oz Charentes-Poitou Butter PDO
- 15 g Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- 1/2 oz Emmental de Savoie PGI
- x 1.00 Egg yolk
- 3 1/2 oz Passe-pierre (also known as samphire, salicornia)
- A little olive oil
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