30 gr. vegetable, carrot, celery, leek

Social Media
Requisites
30 gr. vegetable, carrot, celery, leek
Make the oysters with an oyster knife open. For the fried oysters you must remove the oysters from the shell and place on a strainer. Catch it on the oyster juice. Do the same for the scalloped oysters. Oysters naturel: Open-made oyster cut loose from the shell (close muscle). Creme fraiche something whip and present with the caviar in the oyster. Fried oysters: The loosened oyster light flowers and fry in butter. The oyster lay back in the shell. Add to the frying butter viviparous fine vegetables and bacon (as done). Quenching with the collected oyster juice. Spoon this mixture over the oysters. Oysters au gratin: Poach the oysters in oyster collected moisture. Place the oysters in the shell. Spoon the hollandaise sauce over the oysters and scallop in the oven.
Submit
KookJij is the cooking website full of recipes and inspiration for home cooks. Share recipes, tips and cooking techniques with other visitors and find easily a delicious dish among the more than 24,000 recipes.