| Miyagi Oysters With Champagne Sauce |
| The Little Fish Company |
| This Week's Special |
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Ingredients (serves 2)
1/2 Cup champagne or sparkling white wine
1 French shallot, finely chopped
1/2 Cup thickened cream
Freshly ground white pepper
Rock salt, to serve
1 Dozen Miyagi Oysters, shucked and left in the half shell with liquid
Chopped fresh chives, to serve
Method
Place the champagne and shallot in a saucepan over medium heat and bring
to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until
reduced by half. Add the cream and season with white pepper. Simmer for 3-4
minutes or until reduced by half and the sauce is thick and creamy.
Preheat grill on high. Scatter rock salt over the base of 2 small heatproof
serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture
evenly among the oysters. Cook under grill for 1-2 minutes or until golden. Set
aside for 2 minutes to cool slightly. Sprinkle with chives to serve.
1/2 Cup champagne or sparkling white wine
1 French shallot, finely chopped
1/2 Cup thickened cream
Freshly ground white pepper
Rock salt, to serve
1 Dozen Miyagi Oysters, shucked and left in the half shell with liquid
Chopped fresh chives, to serve
Method
Place the champagne and shallot in a saucepan over medium heat and bring
to the boil. Reduce heat to medium-low and simmer for 3-5 minutes or until
reduced by half. Add the cream and season with white pepper. Simmer for 3-4
minutes or until reduced by half and the sauce is thick and creamy.
Preheat grill on high. Scatter rock salt over the base of 2 small heatproof
serving dishes. Arrange the oysters on the rock salt. Pour the cream mixture
evenly among the oysters. Cook under grill for 1-2 minutes or until golden. Set
aside for 2 minutes to cool slightly. Sprinkle with chives to serve.
