Pawaru-Grahmata

№ 105III. nodaļa

Gozāti austeri

Oysters braised with wine and lemon

  • Serves 4 as a first course
  • 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Gohsati austeri.

Modernizētslpp. 192–193 · PDF 206–207
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Scrub the oysters and throw away any that are broken, or open and don't close when tapped.
  2. Open them over a bowl to catch the juice: hold each one flat side up in a folded cloth, push an oyster knife into the hinge and twist, then slide the blade along the top shell to cut the muscle. Cut the oyster free. If opening raw oysters is hard, steam them for 1–2 minutes until they just gape (our shortcut).
  3. Strain the juice through a sieve lined with muslin. With scissors, trim off the beard, the dark frilly edge of each oyster.
  4. In a wide, shallow flameproof dish or pan, heat the butter, wine, water or oyster juice, breadcrumbs, lemon juice and mace, and simmer for 2–3 minutes until slightly thickened.
  5. Add the oysters, cover and keep it barely simmering over low heat for 3–4 minutes, until they are plump and firm and their edges curl. Serve at once, in the dish, with toast.

Notes

What the book says vs. what we added

the book takes the oysters out of their shells, cuts off the beard and braises them over coals in a dish with butter, wine and water, crumbled white bread, lemon juice and mace. The amounts, times and the toast are ours; using the oyster juice instead of the water is our option.

The beard

trimming it makes a neater dish but isn't necessary.

Oysters

buy them live from a good fishmonger, keep them in the fridge cup side down under a damp cloth and use them within a day or two. Raw oysters can carry norovirus; here they are cooked through.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt