Oysters au gratin with cocoa nibs
This elegant dish from the Vendée pairs oysters with toasted hazelnuts, bittersweet cocoa nibs and saffron cream, with a touch of dried orange zest to lift its luxurious richness.
Oysters au gratin with cocoa nibs
Ingredients
- 6 oysters nº 2
- 30 g 1 oz, 3 tbsp whole hazelnuts
- 20 g 34 oz, 2 tbsp cocoa nibs
- 20 g 3% oz, 3 tbsp orange zest
- 1 shallot
- 100 ml 3½ fl oz, 7 tbsp dry white wine such as Muscadet
- 50 ml 134 fl oz, 3 tbsp + 1 tsp oyster water
- 100 ml 3½ fl oz, 7 tbsp full-fat liquid cream
- A dozen strands of saffron
- A large knob of butter
- Fleur de sel + Voatsiperifery Madagascar wild pepper
Instructions
- Pour the cream into a bowl, stir in the saffron, cover with cling film and leave to infuse for two hours in the refrigerator. (Note: if you use powdered saffron, you will just have to pour it into the cream without having to let it steep).
- Open the oysters, filter their water so as to keep 5 cl. Set the oyster flesh aside in a sieve over a bowl to remove the remaining water. Clean the shells to remove all impurities.
- Arrange the orange zest on a baking sheet covered with baking paper. Dry in the oven at 180°C/350°F/Gas 4 for 5 minutes, keeping an eye on it to prevent burning. Chop the hazelnuts, cocoa nibs and dried orange zest.
- Peel and chop the shallot. Fry it in butter. Drizzle with the oyster water and white wine and reduce by half. Stir in the saffron cream, salt and pepper.
- Preheat the oven grill.
- Place the oyster shells with coarse salt in a baking dish. Arrange the oyster flesh in the shells, cover with the cream, sprinkle with the chopped hazelnuts, cocoa nibs and dried orange zest. Grill for 5 minutes.
Notes
As featured in Taste of France issue 6
Recipe courtesy of GO Challans GOis (www.gochallansgois.fr/en) and the blog Une Cuillerée pour Papa (unecuillereepourpapa.net)
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