Josper Roasted Recipe

Prepare oysters

Place coarse sea salt in a shallow baking tray or platter to create a stable bed. Rinse oyster shells under cold water and scrub. Using an oyster knife, carefully shuck the oysters, leaving them on the half shell and retaining as much liquor as possible. Set each oyster into the salt bed to keep level.

Preheat Josper or broiler

If using a Josper oven, preheat to 400–450°C (750–850°F). If using a hot broiler or very hot oven, preheat to the highest broil setting and position the rack close to the heat source. Allow the oven to become fully hot before roasting.

Make chicken fat butter

In a small saucepan over low heat, melt 120 g unsalted butter gently. Add 30 g rendered chicken fat and stir until fully incorporated. Remove from heat and let cool 1–2 minutes. Stir in the minced shallot and garlic (the residual heat will soften them but keep some texture), chopped parsley, lemon zest, white wine vinegar, 1.25 tsp fine sea salt and 1/2 tsp black pepper. Taste and adjust seasoning. The mixture should be smooth, spreadable, and aromatic. Keep warm but not hot (or refrigerate briefly and gently rewarm) until ready to spoon onto oysters.

Make crumbs

Pulse the torn brioche in a food processor to coarse crumbs (avoid pulverizing to dust). Alternatively, finely chop by hand to produce roughly pea-to-breadcrumb-sized pieces.

Toast crumbs

Melt 30 g unsalted butter in a skillet over medium heat. Add brioche crumbs and cook, stirring frequently, until evenly golden and crisp, about 4–6 minutes. Stir in 1 tsp chopped thyme, 1/2 tsp salt and 1/4 tsp black pepper near the end. Remove from heat and let cool on a plate; crumbs will crisp further as they cool.

Top oysters

Spoon about 1 teaspoon of the warm chicken fat butter onto each shucked oyster, distributing evenly so each oyster has some butter and shallot bits. Sprinkle about 1 tablespoon of the toasted brioche crumbs over each oyster to form a crunchy topping. If using smoked paprika, dust a very light pinch over each oyster for color.

Roast oysters

Transfer the salt-bed tray with oysters to the preheated Josper or under the broiler. Roast until the butter is bubbling and the brioche topping is golden brown — about 2–4 minutes in a Josper and 3–6 minutes under a domestic broiler (watch closely to prevent burning). The edges of the oyster liquor should bubble and the crumbs should be crisped but not charred.

Garnish and serve

Remove the tray from the oven. Immediately squeeze a small wedge of lemon over each oyster to taste. Sprinkle microgreens or additional chopped parsley across the oysters for freshness. Serve hot on the salted bed with extra lemon wedges on the side.

Storage/notes: Prepare chicken fat butter and toasted brioche crumbs ahead and keep chilled. Rewarm butter gently before using. Best served immediately after roasting for maximum contrast between hot buttery oyster and crisp crumbs.