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Fried oysters with balsamic dressing

24 large oysters (number 1) 1 tablespoon of capers
Mixed lettuce 6 tablespoons of balsamic vinegar
4 tablespoons of rice flour olive oil
1 spring onion Salt

Open 6 large oysters of Prins & Dingemanse (no 1) per person and remove them from the shell. Arrange the empty shells on large plates and fill them with mixed leaves. Mix 4 tablespoons of rice flour with a little salt. Fry 1 finely chopped spring onion in mild, extra virgin olive oil over a high heat for one minute. Turn off the heat. Add: 1 tablespoon of small capers (without liquid), 6 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Dry the oysters and dip them in the rice flour. Fry them for a minute in a deep layer of sunflower oil over a low heat. Leave to drain and serve on top of the salad in the shells with some warm dressing and freshly ground pepper on top.


Serves: 4

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