Gastronomixs

Warm oysters

One of Cas Spijkers' signature creations: warm oysters with spinach and a fluffy, cold caviare sauce. This recipe is found in the great master's first book, Cas Spijkers en zijn Swaen. This composition includes the unusual technique of binding a vinaigrette-based sauce by cooling and adding whipped cream.

Makes 10 oysters.

Warm oysters

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Ingredients

10

 

oysters

500

g

leaf spinach, fresh

150

ml

sherry vinegar

150

ml

walnut oil

½

tsp

icing sugar

1

 

shallot, finely diced

1

tbsp

mustard

250

ml

cream

As needed:

 

salt and pepper

As needed:

 

caviare

Preparation method

  • Remove the oysters from their shells and reserve the liquid.
  • Wash and dry the shells well.
  • Quickly wilt the spinach in a pan with some water.
  • Reserve ten leaves and chop the rest finely. Season to taste with salt and pepper.
  • Make small packages by wrapping the chopped spinach in the reserved spinach leaves.
  • Place the packages in the oyster shells, and lay an oyster on top of each.
  • In a food processor, blend the sherry vinegar with the powdered sugar, a dash of the reserved oyster liquid, the shallot, and the mustard.
  • While the food processor is still running, add the nut oil. Chill the dressing in the refrigerator.
  • Whip the cream until thick and fold into the dressing. Season with salt and pepper.
  • Steam the oysters over water with a bouquet garni and fresh herbs until warm.
  • Dress the oysters with a spoonful of sauce and finish with caviar.

Serving suggestions

  • As an amuse-bouche.
  • As a starter (3 or 6 pcs).
  • As part of a composition with several oyster components.

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