Boreal Champagne-Poached Oysters
Boreal Champagne-Poached Oysters
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
12
Temps de préparation / Prep time
25 min.
Temps de cuisson / Cooking time
2 min.
Discover an elegant and flavorful way to prepare oysters using a lesser-known technique: poaching. This method enhances the texture and natural taste of oysters by gently cooking them in their own liquor. Infused with a champagne and Boreal Pepper Mignonette, these oysters combine freshness and refinement. This simple yet impressive dish highlights the unique flavors of each ingredient. A touch of fresh parsley perfectly completes this exquisite appetizer.
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media.
Par / ByXavier Deschênes
Ingrédients / Ingredients
- 12 oysters of your choice
- 2 grey shallots, finely chopped
- 4 oz champagne
- 2 tsp Boreal Pepper Mix
- 1 oz champagne vinegar (or white wine vinegar)
- 4 sprigs fresh parsley, finely chopped
Instructions/ Directions
Rinse the oysters in very cold water to remove any shell debris.
Shuck the oysters, keeping the deeper shells for later. Detach the oyster meat carefully, ensuring no shell fragments remain.
In a small saucepan, place the 12 oysters along with their natural liquor (the liquid inside the shells). Bring to a boil and let simmer for about 2 minutes, or until the liquid has reduced by two-thirds. Set aside.
Meanwhile, in a small pan, sweat the shallots. Add the champagne, champagne vinegar, and Boreal Pepper Mix, then reduce until the liquid is almost fully evaporated.
Place the poached oysters back into their reserved deep shells. Spoon about ½ tsp of mignonette over each oyster. Sprinkle a pinch of chopped parsley on top.
Serve immediately. Enjoy!
Note
Champagne vinegar can be found in specialty stores. While white wine vinegar makes a good substitute, its unique taste is worth seeking out!
Another oyster recipe to try:
https://epicesduguerrier.com/en/blogs/fiches_recettes/huitres-et-mignonette-jalapeno-bleuets