Читать книгу Entertaining at Home - Rachel Allen - Страница 22
Hot buttered oysters on toast
ОглавлениеFor a little bit of decadence these make a fabulous starter or a light meal.
SERVES 6
18 oysters (3 per person)
50g (2oz) butter, plus extra for spreading
6 slices of bread
1 tbsp lemon juice
Salt (optional) and ground black pepper
1 Open the oysters one by one. Place an oyster on a tea towel, flat side up. Wrap your non-cutting hand in another cloth so you won’t get cut if the knife slips. Take an oyster knife, look for a chink in the shell at the narrow, hinged end, then insert the blade and, applying quite a bit of force, press, turn and lever upwards.
2 Put the opened oysters into a sieve set over a bowl and cut away the flesh from the shells. Discard the shells or wash them and use as salt and pepper holders. Tip the juices into a heavy-based frying pan, then, on a high heat, bring the juices to the boil. When they are boiling, whisk in the butter.
3 Add the oysters and, still on a high heat, toss for 1 minute or until the oysters are warmed through and have firmed up slightly and the sauce slightly reduced.
4 Meanwhile, toast the bread and butter it, and place on plates.
5 Just before serving, add the lemon juice and taste — it probably won’t need any salt. Place the oysters on the buttered toast, pour over the juices, add a grinding of black pepper and serve.