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Oysters au gratin with cocoa nibs

Course: Starter

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

If you have a little hazelnut, cocoa nibs or orange zest left, keep it in an airtight container and use it on dishes such as grilled fish or scallops.