CookEat Recipe
Pan-Roast Oysters
Oysters baked on toast with their liquor, butter and a golden breadcrumb topping.
Method
Steps
Step 1
Preheat a conventional oven to 220 Celsius. Lightly butter six shallow ovenproof shirred-egg dishes. Toast the six two-inch bread rounds until lightly golden and place one in each dish.
Step 2
Open the thirty-six fresh oysters, catching all their liquor in a clean bowl. Keep six oysters for each toast. Strain the recovered liquor through a fine clean strainer to remove shell fragments; keep the full actual recovered amount.
Step 3
Lay six oysters on each toast. Distribute the half teaspoon of salt and half teaspoon of paprika evenly across all six dishes. Divide their liquor around the toasts, sprinkle the three tablespoons of plain breadcrumbs evenly over the oysters and distribute the half ounce of butter in small pieces over all six dishes.
Step 4
Set the dishes on a baking tray and bake for about ten minutes as a first guide, until the crumbs are nicely browned and the oysters in every dish reach 74 Celsius. Check more than one thick oyster in each dish and continue cooking as needed. Serve promptly in the dishes.
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