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Categories:
big salt bacon potatoes clove garlic egg yolks whipping cream fresh chives Cheddar cheese salt bread crumbs unsalted butter
Viewed: 34 - Published at: a year agoIngredients
- 12 big, meaty oysters
- Coarse salt for partially filling pan
- 4 slices bacon, finely diced
- 1/4 cup (120 g) peeled and finely diced small potatoes
- 1 clove garlic, finely chopped
- 2 egg yolks
- 1/3 cup (80 ml) whipping cream (35% butterfat)
- 1 tablespoon chopped fresh chives
- 1/3 cup (30 g) finely grated aged Cheddar cheese
- Salt and pepper
- 1/4 cup (30 g) dried bread crumbs
- 1/4 cup (55 g) unsalted butter, cut into 12 equal pieces
Method
- Shuck the oysters, pouring the liquor into a cup and keeping ?the oysters on their bottom shells. Set the oysters and liquor aside. A good trick for cooking the oysters is to fill a big cast-iron frying pan about half full with coarse salt, ?put it in the oven, and preheat the oven to 450° F (230° C), then heat ?the pan for an extra 15 minutes. This will help to accelerate the cooking process.
- Place the potatoes and salted water to cover in a small pot over medium-high heat. Boil for 2 to 3 minutes, or until slightly softened. Drain the potatoes, let cool, and pat dry. Meanwhile, in another frying pan, crisp the bacon over medium-high heat until light brown. Add the potatoes to the pan and cook, stirring occasionally, for about 4 minutes, or until tender. Add the garlic and cook for another minute. Remove from the heat.
- In a bowl, rapidly whisk together the egg yolks, the cream, and whatever oyster liquor you were able to gather. Add the chives, Cheddar, a pinch each of salt and pepper, and the bacon-potato mixture and whisk to mix. Divide evenly among the oysters, spooning it on top. Dust the tops with the bread crumbs, then finish with a piece of butter.
- Pull the cast-iron pan out of the oven and carefully nest the oysters in the hot salt. Return the pan to the oven and cook for 4 to 7 minutes, or until the tops start to turn golden. Serve immediately.
