CookEat Recipe
Oysters Meunière
Thirty-six pan-fried oysters finished with browned lemon-parsley butter.
Method
Steps
Step 1
Wipe dry thirty-six good-sized freshly shucked oysters.
Step 2
Season with half a teaspoon salt and two saltspoons white pepper.
Step 3
Moisten with half a gill cold milk and dust with flour.
Step 4
Heat two tablespoons refined sunflower oil and fry the oysters side by side for about three minutes per side, continuing until they reach 74 °C.
Step 5
Transfer to a hot dish.
Step 6
Thoroughly dry the pan.
Step 7
Brown the separate ounce butter, squeeze in juice from half a lemon, add one teaspoon chopped parsley and toss briefly.
Step 8
Pour over the oysters.
Step 9
Garnish with six separate lemon pieces and serve.
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