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Cesar oysters au gratin
2023-10-27
https://www.metro.ca/userfiles/image/recipes/huitres-gratinee-facon-cesar-12231.jpg
PT25M
PT10M
PT35M
Follow the ingredients’ order :Pour olive oil in a large skillet and sweat the shallot gently over low heat, making sure it doesn’t brown. Add cream and increase heat to medium-high.Add baby spinach and let cook in cream for about 2 minutes. Reduce cream until almost dry, and then add chopped capers. Add pepper and set aside.Crush bacon slices as finely as possible in order to obtain “bacon bits”.In an adequately sized mixing bowl, pour Panko breadcrumbs, bacon, Parmesan and garlic powder. Mix well to obtain an even breadcrumb mixture.On a baking sheet, pour coarse salt into 3 or 4 long lines, which you’ll use to steady the oysters.Open the oysters, taking them out of their liquor, and cut the abductor muscle from the bottom shell of each oyster to release it. Place oysters evenly onto coarse salt, making sure that they all fit on the baking sheet.Using a spoon, pour some spinach and cream mixture into each oyster as evenly as possible.Top each oyster with a generous quantity of breadcrumbs. Using your oven’s broil feature for 30 to 60 seconds, brown the oysters well, making sure they don’t burn in the process. Remove oysters from the oven and enjoy them while they’re still hot and crispy.
Optional yet highly recommended: BUBBLES!Source : Martin Juneau
6
0
0
0
0
10 mL Olive oil
1 small shallot finely chopped
100 mL cooking cream 35% m.f.
1 pack baby spinach
25 mL Premium capers, chopped
4 slices crispy cooked bacon
100 mL Panko breadcrumbs (or regular)
100 mL parmesan grated
10 ml garlic powder
24 Trésor Du Large Oysters
Salt, freshly ground pepper, to taste
coarse salt
Cesar oysters au gratin
6
Appetizers
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME
Ingredients
-
10 mL
Olive oil
-
1
small shallot finely chopped
-
100 mL
cooking cream 35% m.f.
-
1 pack
baby spinach
-
25 mL
Premium capers, chopped
-
4 slices
crispy cooked bacon
-
100 mL
Panko breadcrumbs (or regular)
-
100 mL
parmesan grated
-
10 ml
garlic powder
-
24
Trésor Du Large Oysters
-
Salt, freshly ground pepper, to taste
-
coarse salt
Preparation
Follow the ingredients’ order :
Pour olive oil in a large skillet and sweat the shallot gently over low heat, making sure it doesn’t brown. Add cream and increase heat to medium-high.
Add baby spinach and let cook in cream for about 2 minutes. Reduce cream until almost dry, and then add chopped capers. Add pepper and set aside.
Crush bacon slices as finely as possible in order to obtain “bacon bits”.
In an adequately sized mixing bowl, pour Panko breadcrumbs, bacon, Parmesan and garlic powder. Mix well to obtain an even breadcrumb mixture.
On a baking sheet, pour coarse salt into 3 or 4 long lines, which you’ll use to steady the oysters.
Open the oysters, taking them out of their liquor, and cut the abductor muscle from the bottom shell of each oyster to release it. Place oysters evenly onto coarse salt, making sure that they all fit on the baking sheet.
Using a spoon, pour some spinach and cream mixture into each oyster as evenly as possible.
Top each oyster with a generous quantity of breadcrumbs. Using your oven’s broil feature for 30 to 60 seconds, brown the oysters well, making sure they don’t burn in the process. Remove oysters from the oven and enjoy them while they’re still hot and crispy. Optional yet highly recommended: BUBBLES!
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
