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Oysters Jacques
Pan-fried oysters over anchovy-butter toasts and crisp bacon, finished with lemon and browned butter.
Method
Steps
Step 1
Mix the three-quarter ounce butter with the one tablespoon anchovy sauce and strained juice from the quarter lemon. Keep cold until spreading.
Step 2
Cut six quarter-inch slices from day-old sandwich bread, trim off the crusts and cut each into four even oval pieces, making twenty-four toasts. Lightly toast and spread a little of the anchovy butter on each. Keep any clean unused butter refrigerated separately.
Step 3
Broil the six very thin raw bacon slices over moderate heat for about two minutes on each side, until fully cooked and crisp. Cut each into six equal pieces. Put one bacon piece on each of the twenty-four toasts and keep briefly hot. Rapidly cool and refrigerate the twelve unused bacon pieces separately within two hours.
Step 4
Use twenty-four large freshly shucked oysters from a regulated supplier, kept cold until cooking. Roll lightly in flour. Heat the two tablespoons refined sunflower oil in a frying pan, keep below smoking and fry the oysters without crowding for about three minutes on each side, continuing until every centre reaches 74°C and the flour is fully cooked. Drain on a clean absorbent cloth or paper and put one oyster on each bacon-topped toast. Discard used coating flour.
Step 5
Squeeze the strained juice from the remaining half lemon over the oysters. Heat the separate one ounce butter in a clean frying pan until lightly browned without burning, pour the complete browned butter over and serve promptly.
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