Lukewarm Oysters With Lentil Coulis

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5 from 1 vote

Lukewarm Oysters With Lentil Coulis

There’s a lot going on here but, oh my, it’s absolutely worth it. For many, oysters can be only an appetizer or entree but, served along with a warm lentil coulis, they make a lovely light full meal.
Just look at them. Truly works of art and the sign of an impressive home cook, the recipe is actually really easy to follow and - though it might seem like the ultimate show of decadence - they’re really not that unhealthy.
Servings 4 People
Prep Time 35 mins

Ingredients

  • 12 Cupped Oysters
  • 80g Red Lentils
  • 10cl Cream
  • 5cl Milk
  • 1tbsp Fresh Lemon Juice
  • 160g Foie Gras
  • ½ litre Olive Oil
  • Handful of chopped Parsley
  • Handful of chopped Chervil
  • Handful of chopped Basil
  • 1 Cup Soybeans
  • 1tsp Balsamic vinegar
  • 1kg Coarse salt
  • 1 Chicken stock cube
  • Freshly Ground Nutmeg
  • Salt and Pepper to taste

Instructions

  • Open oysters by putting the blade of a sturdy knife between shells and twisting
  • Place in a small saucepan
  • Bring oysters and juices to a boil
  • Turn off the heat immediately after
  • Leave to rest
  • Cook lentils in boiling salted water
  • Drain after 20 minutes
  • Mix lentils with cream, milk, fresh lemon juice, salt, pepper and nutmeg
  • Mix until you get a coulis that isn’t too watery
  • Keep coulis warm and reserve
  • Place all herbs, 1 pinch of coarse salt, fresh lemon juice, olive oil, soybeans and vinegar into a mixer
  • Blitz for 20 seconds
  • Pass through a fine sieve and reserve
  • Arrange oysters on a bed of coarse salt
  • Slice foie gras into four evenly sizes portions
  • Fry for 2 minutes on either side
  • Warm oysters and lentil coulis if cold by placing in a low heated oven for a few minutes
  • When warm, put the foie gras, coulis and herb oil evenly into shells
  • Serve

Notes

Pro tip: Use double cream to really take the flavor to the next level.
Check also How to make
Oysters Au Gratin With Anchovies And Capers From Pantella
Oyster Fritters
Author: Piret Ilver
Course: Appetizer
Cuisine: French
Keyword: Oyster Recipe, Oysters With Lentil Coulis

Join the Conversation

  1. 5 stars
    It’s a perfect recipe! Easy peasy and delicious, I have made them with less time boiling. Thanks, Piret!

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