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Hot oysters with curry, stewed cabbage

Hot oysters with curry, stewed cabbage


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A delicious starter made with hot oysters, this recipe for Hot oysters with curry and steamed cabbage is a real treat.

Ingredients for 4 persons :

  • 24 cancalaise oysters n ° 3
  • 1 Chinese cabbage
  • 30 g semi-salted butter
  • 1 tbsp. curry
  • 20 cl of liquid cream (30% fat)
  • 1 egg
  • 500 g of coarse salt
  • Salt pepper

Hot oysters with curry, stewed cabbage

What perfume !

- Wash and mince the Chinese cabbage leaves. Sweat them in butter for 10 minutes, sprinkle with curry. Reserve.

- Open the oysters, shell them (collect and filter their water). Wash the inside of the shells.

- Bring the oyster water to a boil, poach the oysters for 30 seconds. Place them back in their shells.

- In a salad bowl, whip the cream. Add an egg yolk, mix gently, season with pepper.

- Preheat the oven to 200 ° C (th.7).

- Arrange the empty oyster shells in an oven dish on a bed of coarse salt, distribute the cabbage and top with a tablespoon of whipped cream.

Bake for a few minutes (until golden brown).

- Place a new bed of coarse salt on plates, place the oysters there.

- To serve !

CELLAR SIDE:

Tokay Pinot Gris from Alsace

Words from the kitchen

Slice : cut into thin slices.

Poach : cook a food (meat, fish, egg, fruit, etc.) in a simmering liquid (water, milk, stock, stock, syrup, etc.). By the time the food is placed in the liquid, the liquid may already be simmering or cold.

Sweat : remove the vegetation water from a vegetable by gently heating it without coloring in a fatty substance in order to concentrate the flavors.

WELL BEING

Calories per person: 750

Photo: C. Herlédan


Video: Thai Curry Chicken Sausage Sandwich from #DDD with Guy Fieri. Food Network (May 2022).


Comments:

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