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Fried oysters with balsamic dressing
| ingredients | |
|---|---|
| 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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Fresh oysters - (Grevelingen)
