Oysters With Creme Fraiche, Lemon, And Tarragon

Recipe Ingredients

1/2 cup	118ml	Creme fraiche or sour cream
1 tablespoon	15ml	Minced fresh tarragon
1		Lemon - zest grated
1 1/2 teaspoons	7.5ml	Undiluted orange juice concentrate
1/2 teaspoon	2.5ml	Salt
1		Cayenne pepper
		Kosher or rock salt - for layering
18		Oysters - scrubbed, shucked, (large)
		And left intact in bottom shell

Recipe Instructions

Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside.

In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C28) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.