Gastronomixs

Oyster butter

This delectable element adds a level of finesse to many dishes, but is equally delicious as a simple bread spread.

Oyster butter

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 4,300 components and hundreds of compositions!

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

Ingredients

12

 

Zeeland oysters

2

dl

fish fumet

250

g

butter, unsalted

5

g

chives

5

g

tarragon

1

 

lemon

2

 

shallots

 

 

sea salt

 

 

black pepper

Preparation method

  • Open the oysters and pour off the liquor (seawater); then cut the oyster and valve muscle free from the shell, reserving the juice of the oyster.
  • Add the oyster juice and sliced shallots to the fumet and poach the oysters gently in this liquid.
  • Remove the oysters from the poaching liquid and reduce the liquid to a light syrup. Refrigerate.
  • Chop the oysters and mix with the softened butter, chives, tarragon, lemon zest and syrup.
  • Season to taste with salt, black pepper and lemon juice.

Serving suggestions

  • As a flavoured butter, for example on smoked country bread.
  • As a component with sautéed cod steak.
  • As a component with fried mushrooms.
  • As an added flavour with steamed spinach.

Previous page