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    Seared Oysters

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    Seared Oysters

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes

    Serves: 4


    • 24 large fresh oysters
    • 350ml double cream
    • 2 small leeks, trimmed, washed and halved
    • 1 medium fennel bulb, trimmed and quartered
    • 15g unsalted butter
    • 16 small white pearl onions, peeled
    • 2 tablespoons grapeseed oil
    • Finely ground sea salt
    • Freshly ground white pepper


    1. Shuck the oysters, reserving their liquor. Strain the liquor through cheesecloth and pour into a medium saucepan. Add the cream, bring the mixture just to a simmer, then reduce the heat to low and reduce the sauce slowly by half. Keep warm.
    2. Meanwhile, steam the leeks until tender. Pan-fry the fennel in the butter until tender. Blanch the onions in a pan of boiling water for about 2 minutes. Keep the vegetables warm.
    3. Heat the grapeseed oil in a medium sauté pan over a medium heat. Add several oysters to the pan, but don't crowd them.
    4. Sear the oysters on each side for about a minute. Repeat with the remaining oysters. Spoon 3-4 tablespoons of the reduced cream and oyster liquor sauce onto warmed plates. Place 6 oysters on each plate, add one steamed leek half, one fennel quarter and 4 onions. Season with salt and white pepper. Serve immediately.

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