Oyster Flambadou Recipe

Cooking Instructions

1. 1

   Prepare the Beurre Blanc

   In a saucepan, melt 50g of butter over medium heat. Add finely chopped shallots and sauté until translucent. Pour in white wine and reduce until almost dry. Add heavy cream and reduce by half. Whisk in the remaining butter until emulsified. Season with lemon juice, salt, and pepper. Set aside.

2. 2

   Prepare the Apples

   Core and slice the apple into thin wedges. Sauté in a small pan with a little butter until just tender but still crisp. Set aside.

3. 3

   Flambadou the Oysters

   Preheat a skillet over high heat. Place the oysters in the skillet and allow them to cook for about 1-2 minutes until they start to open. Carefully add the brandy and flambé until the flames subside.

4. 4

   Plate the Dish

   On a serving plate, arrange the flambéed oysters. Drizzle beurre blanc over the oysters and arrange sautéed apple slices around them. Garnish with nasturtium leaves.