CookEat Recipe
Oysters, Gianella
Oysters baked with their wine cooking liquor, shallots, anchovies and a golden crumb topping.
Method
Steps
Step 1
Preheat the oven to 220 Celsius. Put the thirty-six freshly opened oysters in an enamelled pan with all their own liquor and the gill of white wine. Boil for about six minutes as a guide, until the oysters are fully cooked and each reaches 74 Celsius. Lift out with a skimmer and place six oysters in each of six shallow ovenproof egg-cocotte dishes. Skim the cooking liquor and reserve all of it for the sauce.
Step 2
Finely chop the six shallots. Fry them in the ounce of butter for three minutes, add the ounce of flour and stir well. Pour in the reserved oyster cooking liquor and stir sharply until it boils.
Step 3
Cut each of the four whole oil-packed anchovies into four pieces. Add all sixteen pieces to the sauce with the freshly chopped tarragon, half teaspoon of salt and saltspoon of cayenne. Mix lightly and boil for about five minutes.
Step 4
Take the sauce off the heat. Separate one egg and use its yolk, keeping the white out of this recipe. Whisk a little of the same hot sauce into the yolk, then stir this mixture back into the sauce. Distribute all the sauce evenly over the six dishes and turn the oysters lightly with a fork.
Step 5
Set the dishes on a baking tray and sprinkle a little fresh plain breadcrumb over them. Bake for about six minutes or until the crumbs are golden, continuing as needed until the centre of the oyster-and-yolk sauce in each dish reaches 74 Celsius. Serve immediately.
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