Baked Oysters with Lemongrass and Watercress

Baked Oysters with Lemongrass and Watercress

© Stine Christiansen

Baked Oysters with Lemongrass and Watercress

Baked Oysters with Lemongrass and Watercress

© Stine Christiansen

Ingredients (Serves 6)

200
g
watercress, leaves and tender stems
500
ml
single cream
2 x 6
cm
lemongrass stalks (inner white part only), finely chopped
6
cm
ginger, finely sliced
1
tablespoon
hot sauce
1
tablespoon
fish sauce
1
large spring onion, finely chopped
1
bunch
coriander (leaves and stems), finely chopped
24
oysters
salt and pepper
1-2
kg
coarse salt, to serve

Preparation

  • Blanch the watercress in a large pot of boiling salted water for about 2 minutes so that it is still bright green. Drain and rinse under cold water until completely cool, then squeeze to remove as much excess moisture as possible. Chop finely.
  • Combine the cream, lemongrass, ginger, hot sauce and fish sauce in a large heavy-bottomed saucepan over medium heat. Cook for about 25 minutes to reduce the total amount to about 300ml. Strain the sauce through a sieve back into the cleaned pan.
  • Add the blanched watercress, spring onion and coriander. Taste and add salt and/or pepper if needed. Cook for about 2 minutes to warm the sauce, then reduce the heat to low to keep it mixture warm.
  • Prepare a bed of crumpled aluminium foil on a baking tray for the oysters so that they do not topple over during baking.
  • Open the oysters using an oyster knife and place them on their half-shells, side-by-side on the crumpled foil. This can be done up to 1 hour in advance.
  • Preheat the oven to 260°C.
  • Spread a bed of coarse salt about 1cm thick on a large serving platter.
  • Roast the oysters on the baking tray on the lowest shelf of the oven for 7-10 minutes, until their juices are bubbling and their edges begin to curl.
  • Using a towel, transfer the oysters to the serving platter – the coarse salt will fix them in a horizontal position. Spoon a heaped tablespoon of the watercress cream sauce onto each oyster and serve. 

 

 

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