Family Best Time >> Food

Warm oysters with flavored green cabbage and smoked bacon


Ingredients:4 people
  • marenne oysters from Oléron
    24
  • curly green cabbage
    1 small
  • smoked bacon bacon
    4 tablespoons
  • dry and rosé rosé wine
    35 cl
  • butter
    2 walnuts
  • olive oil
    2 tablespoons
  • cracked juniper seeds
    1 tablespoon
  • freeze-dried crushed pink berries
    2 teaspoons
  • shallots
    2


Preparation:
  • 35
  • Cooking time:20 minutes


Difficulty:[usr 3]

Blanch the green cabbage leaves in salted boiling water and dry the chosen leaves on a cloth, then cut into thin strips.

Carefully open the oysters, wash them in their juice, filter and collect the juice.

In a sauté pan with a little olive oil, sweat the finely chopped shallots, moisten with the rosé wine, reduce over high heat until warm. A quarter of the initial volume. Strain, then add 100 g of butter over low heat, add a little oyster juice if necessary, set aside.

In a salad bowl, season the cabbage with juniper, pink peppercorns and olive oil.

Fry the smoked bacon lardons in a pan, drain, set aside.

In a circle (10 cm) in the center of a hot plate, place a spoonful of flavored cabbage, on top of which place 6 oysters poached quickly (cool down) in their juice.

Coat with a thin drizzle of olive oil and add a few bacon bits on top.

Cover with oyster juice and surround with a drizzle of sauce.

A creation of Chef Hubert