Oysters with steak tartare
|12 oysters||1 teaspoon of Dijon mustard|
|250 grams of steak at room temperature||1 shallot, finely chopped|
|50 grams of capers, finely chopped||1 teaspoon of Tabasco|
|1 teaspoon of olive oil||1 egg yolk|
|50 grams of cornichons, diced||Pinch of salt|
|1 teaspoon of Worcester sauce||Black pepper|
|3 sprigs of flat-leaf parsley, finely chopped (leaves only)|
It may look like an unusual combination at first sight... raw oysters with steak tartare, but we assure you that it is worth a try! The slightly salty oyster combines well with soft beef that has a bit of a kick because of the Dijon mustard and the Tabasco. It is the perfect bite to accompany drinks or an aperitif to go with festive bubbles.
Cut the meat as finely as possible. Use a kitchen machine if you like. Stir the olive oil, Worcester sauce, Dijon mustard and Tabasco in the meat. Add the capers, cornichons, the larger part of the flat-leaf parsley, shallot and egg yolk to the beef. Combine well. Season with black pepper and possibly some salt. 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. Pour off the juice. Put the oysters on a tray and spoon some steak tartare on top. Garnish with the finely chopped flat-leaf parsley.
- Fresh oysters - (Grevelingen)