Austern gratiniert mediterran mit Kräutern und Tomatenwürfel

Oysters gratinated with herbs and shallots

35 minutes

Leicht

2 persons

This recipe combines the sea freshness of oysters with an aromatic mixture of fine herbs, shallots and diced tomatoes. Fresh, citrusy nuances round off the whole thing and conjure up the holiday flair of the Côte d'Azur directly on your plate.

Ingredients

  • 6 oysters, open with shell
  • 20 g butter

  • 2 finely chopped shallots
  • 2 tbsp finely chopped fresh basil
  • 2 tbsp finely chopped fresh flat-leaf parsley
  • 1 tbsp fresh tarragon
  • juice and zest of half an organic lemon
  • 2 tbsp finely diced cherry tomatoes
  • 500 g coarse sea salt (for Serve)

honest-catch-profilbild-sk_94241d3d-4f29-4b78-a010-58f58aeb2868.jpg

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

  1. Defrost the oysters for approx. 2 hours at room temperature.

  2. In a small saucepan, melt and fry the butter with the chopped shallots over medium heat until tender and translucent, about 3 to 5 minutes. Remove from the heat and stir in the basil, parsley, tarragon and lemon zest as well as the lemon juice.
  3. Preheat the oven to 220 °C. Place the opened oysters on a wire rack on a baking sheet. Place a tablespoon of the herb mixture on each oyster. Finally top with the diced tomatoes. Bake for about 8 minutes until just cooked through. The oysters will continue to cook a little due to the residual heat.

Tip: To serve, place the oysters on a layer of coarse sea salt. This not only makes them stay nice and stable, but it also looks very nice. The salt can then be reused for other dishes.

honest-catch-profilbild-sk_94241d3d-4f29-4b78-a010-58f58aeb2868.jpg

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

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