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.
- Fresh oysters - (Grevelingen)