Jamie Magazine
By Ginny Rolfe
Ingredients
6 oysters in deep shells, from sustainable sources
500g rock salt
3 spring onions
1 stick of celery
a few sprigs of fresh tarragon
1 small handful of stale breadcrumbs
a few drops of Tabasco
1 tablespoon butter, at room temperature
Method
- Shuck the oysters, then place each oyster in the deeper half of the shell.
- Put the shells on a bed of rock salt in a small baking tray.
- Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients.
- Blitz to a paste. Season, then spoon a little on top of each oyster.
- Cook under a hot grill for about 10 minutes, or until crisp and golden brown.
Tags