5 from 1 vote

Poached Oysters With Endives And Lemon

So easy to make it’s pretty much fool-proof, poaching the oysters in their own juices really intensifies the salty seafood flavor. The slight bitter tone of the endive take it up another level whilethat hit of fresh lemon brings such vibrancy you’ll have that tangy aftertastein your mouth while you tuck into the next oyster.

Magnificent.

Servings 4 People

Prep Time 10

Ingredients

6 Oysters
1 Endive
2 tbsp Fresh Lemon Juice
1 tsp Sunflower Oil
1 tsp Hazelnut Oil
Salt and Pepper to taste
Zest of one Lemon

Instructions

Open oysters, remove from shell
Poach flesh (with its juices) in simmering water for 15 seconds
Drain and reserve
Finely chop endive
Grate lemon zest
Mix in a bowl with oils and pepper
Place oyster back in the bottom half of the shell
Stuff shells with endive mixture
Sprinkle salt and squeeze fresh lemon juice on top
Add salt
Serve

Notes

Pro tip: Season at the last minute so the salt doesn’t suck too much moisture out of the oyster.

Check also How to make

Simple Baked Oysters With Tarragon

Fresh Oysters With Raspberry Vinegarette

Author: Piret Ilver

Course: Appetizer

Cuisine: French

Keyword: Endives, oyster, oysters, Poached Oysters

Poached Oysters With Endives And Lemon