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How to make Poached Oysters With Endives And Lemon
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Poached Oysters With Endives And Lemon

5 from 1 vote
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.
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Prep Time 10 minutes
Servings: 4 People
Course: Appetizer
Cuisine: French
Ingredients Method Notes

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

Method
 

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

Notes

Oysters on table
Oysters on table
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