Gastronomixs

Crispy fried confitted oyster blade

Easy to prepare, this is a delicious dish to serve at home and in the restaurant.

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Crispy fried confitted oyster blade

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

whole oyster blade

10

l

brine (65 grams per litre)

4

l

goose fat

100

g

clarified butter

Preparation method

  • Marinate the oyster blade in the brine for 24 hours.
  • Then fry until golden brown.
  • Place the meat in an oven dish and cover with goose fat until it is fully immersed. Cover with aluminium foil.
  • Cook in a fan oven at 85°C for 24 hours and then leave to cool down in the fat.
  • Cut the meat into slices when cold.
  • Dredge the slices in flour and fry in the clarified butter until crispy.

Serving suggestions

  • Delicious with apple and celeriac cream.
  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine.

Previous page