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Champagne Oysters    HT  HD  French  15mins

 

  

Serves 4   Hot  Seafood  Shellfish  Alcohol  Herbs Starters  Hors d'oeuvre   Appetizer    Gluten Wheat Free  Eggless   France  Europe

  

Ingredients:

12 Fresh Oysters, opened, juice reserved

50g/2oz Butter

2 Shallots, finely chopped

2 teasp Freshly Chopped Tarragon

300ml/10fl.oz. Pink Champagne (check manufacture)

Salt and Black Pepper

  

Instructions

  

1. Melt half the butter in a pan add the shallots and sauté for 1 minute.

 

2. Add the champagne and any oyster juices, chopped tarragon, salt and pepper. Stir well and cook for 2-3 minutes.

 

3. Remove the oysters from their shells (reserving the shells) and add to the pan. Cook over a low heat, stirring for 3-4 minutes until cooked through.  

 

4. Using tongs or a slotted spoon, transfer the oysters back to their individual shells and keep warm.

 

5. Increase the heat  under the pan and whisk the remaining butter into the sauce, a little at a time. 

   

5. To serve - place the oysters in their shells on individual plates and pour the sauce over the oysters. Serve immediately as a starter.

 

  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish

 

 

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Key techniques used in this recipe

 

Make Ahead

 

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Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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