Oysters with vegetables
Instructions
Cut carrots, washed and peeled, thin sticks and cook them for 2 minutes in a frying pan with 10 g of butter; season with pepper and Hall; With a special knife, open the oyster shell, and filter the water with a pass; Blanch the cabbage leaves, previously washed and cut into strips; in salt water and keep them warm; Cook the shallots in a saucepan, pour over the white wine and let it reduce by two-thirds; Combine butter, emulsifying with whisk stir and then add the oyster water.
Then add oysters and allow to heat without boiling.
Distribute cabbage dishes, arrange over the oysters, the sauce and carrots.
Ingredients and dosing for 4 persons
- 12 oysters
- 100 g of cabbage cleaned
- 5 cl white wine
- 40 g butter
- 10 g finely chopped shallot
- 50 g of carrots
- salt and pepper