Hot oysters in creamy beurre blanc sauce

Hot oysters in creamy beurre blanc sauce

Huîtres chaudes, sauce beurre blanc

By
From
Luke Nguyen's France
Makes
12
Photographer
Alan Benson

The classic French beurre blanc, or ‘white butter’, sauce is a long-time friend of seafood. In this recipe, it is mixed with lightly sautéed vegetables and piled onto oven-baked oysters to make an impressive seafood party starter.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 carrots, julienned
1/2 celeriac, julienned
1 leek, julienned
12 oysters, shucked
630g rock salt, to serve (optional)

Beurre blanc sauce

Quantity Ingredient
125ml white wine
3 french shallots, diced
200g butter
60ml thick cream

Method

  1. Preheat the oven to 180˚C.
  2. To make the beurre blanc sauce, place a small saucepan over medium heat. Add the wine and shallot and cook for 15 minutes, or until the wine has reduced by three-quarters. Gradually add the butter, about 50 g at a time, whisking constantly until combined. Stir in the cream, then set aside in a warm place.
  3. Heat another saucepan over medium heat. Add the olive oil, then the carrot, stirring to coat it in the oil. Stir in the celeriac, then the leek, and sauté for 4 minutes, or until softened. Stir in the beurre blanc sauce and set aside.
  4. Meanwhile, place the oysters on a baking tray, transfer to the oven and bake for 5 minutes.
  5. Make a bed of rock salt on a serving platter or individual plates, if desired. Arrange the oysters on top. Spoon the beurre blanc sauce and vegetables over the oysters and serve.
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