Fragrant oysters with spicy sauce
4 servings
25 minutes
Aromatic oysters under a spicy sauce are a refined dish that reflects the sophistication of European cuisine. The history of this recipe is rooted in the gastronomic traditions of France, where seafood has always held a special place. Tender oysters baked under a golden crust of piquant sauce acquire an incredible depth of flavor. Their texture remains juicy, while fragrant herbs and spices complement the delicacy of the sea gift. Tarragon, parsley, and cayenne pepper provide a balance between freshness and mild spiciness. The baked salt bed reveals the natural taste of the oysters, while crispy bread crumbs add harmonious contrast. This treat is perfect for festive dinners or romantic evenings, leaving an unforgettable gastronomic impression.
1
Preheat the oven to 220 degrees.
2
Fill the baking tray halfway with rock salt.
3
Melt the butter in a skillet over medium heat. Add flour and sauté until a smooth mixture forms, about 2 minutes. Add oyster sauce, cooking until it thickens to a paste, about 2 minutes. Season with cayenne pepper, chopped green onions, chopped celery, tarragon, parsley, salt, and pepper. Reduce heat and cook for about 1 hour. Transfer the sauce to a food processor, add breadcrumbs, and make a smooth paste.
- Butter: 60 g
- Wheat flour: 4 tablespoons
- Chili pepper: 1 g
- Green onions: 6 stems
- Celery: 2 pieces
- Tarragon: 2 stems
- Parsley: 1 bunch
- Salt: to taste
- Black peppercorns: to taste
- Breadcrumbs: 3 tablespoons
4
Open the oysters over a bowl to collect their juice (you should get about 0.5 cup), remove the top shells. Carefully detach the oyster from the shell with a knife and place it on a bed of salt. Let it sit for a while.
- Fresh oysters: 12 pieces
- Coarse salt: 1 kg
5
Place the paste in a piping bag with a decorative tip and cover the oysters with the paste. Put the tray in the oven and bake for about 5-7 minutes.