Oysters with beurre noisette
|12 oysters of Prins & Dingemanse||75 grams of butter, of same sized cubes|
Beurre noisette means hazelnut butter. It isn't anything more complicated than melted butter, but it tastes delicious. This butter colours brown whilst it melts and that produces the delicious hazelnut flavour. It is very easy to make if you follow this recipe to the letter. Then put a spoonful of hazelnut butter on your raw oyster and you’re in heaven.
Open the oysters. Protect the hand in which you hold the oyster. You can use an oyster glove, but a tea towel works equally well. Hold the flat side of the oyster to the top with the hinge facing you. It is easiest to open an oyster with an oyster knife. You insert that into the hinge. Twist calmly with a rotating movement of your wrist. As soon as the oyster opens, you cut the closing muscle by scraping the knife along the flat side. Cut the oyster loose from the underside and turn it over. You don't have to do this, but it makes for a better presentation. Add the cubes of butter to the pan. Use a pan with a light coloured base, so you can see clearly when the butter starts to colour brown. Burnt butter doesn't taste as good! Let the butter melt over a medium heat whilst stirring. Make sure the butter is melted before the proteins start to separate. After half a minute you have bubbles and foam. Continue to stir. Now the butter starts to colour slowly. As soon as the butter is not too brown you remove the pan from the heat and pour the butter in a bowl. Pour a spoonful of beurre noisette on each raw oyster and serve immediately.
Tip: Do you have some butter left over? Keep it in a container in the fridge and use it the next day.
- Fresh oysters - (Grevelingen)