Sylt-style gratinated oysters
Oysters topped with crème fraîche, Parmesan, egg yolk and vermouth, then gratinated.
Active time25 min
Cooking5 min
Total30 min
Add to my week
Loading your week…
Ingredients
- 1 garlic clove
- 100 ml 30% fat cultured crème fraîche
- 1 egg
- 2 tbsp grated Parmesan
- 12 live Pacific oyster
- ½ tsp sweet paprika
- 1 pinch of ground white pepper — optional
- ½ tsp anchovy Worcestershire sauce
- 1 tbsp Noilly Prat dry white vermouth
Preparation
Peel and very finely chop the garlic, removing its central sprout. Crack the egg and separate the yolk from the white. Mix the yolk with crème fraîche, vermouth, paprika, garlic, Worcestershire, Parmesan and optional pepper. Refrigerate for 10 min while preparing the oysters.
1 garlic clove100 ml 30% fat cultured crème fraîche1 egg2 tbsp grated Parmesan½ tsp sweet paprika1 pinch of ground white pepper — optional½ tsp anchovy Worcestershire sauce1 tbsp Noilly Prat dry white vermouth- knife
- chopping board
- mixing bowl
- spoon
Heat the top grill to 220 °C. Scrub the oysters under cold water. Discard broken shells or oysters that do not close. With an oyster knife and a protected hand, open them keeping the blade away from the hand. Release the flesh and drain the liquid. Secure the 12 deep half-shells on a suitable ovenproof support. Add the topping and gratinate for about 5 min, watching carefully, until lightly golden and the flesh is opaque and hot. Serve immediately.
12 live Pacific oyster- oven
- oyster knife
- shellfish brush
- thick protective towel
- baking sheet
- spoon
- plate
Allergens
- Eggs
- Fish
- Milk
Composition to check for: Celery, Crustaceans, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration