Wednesday, December 31, 2014

Poached oyster recipes with Watercress Sauce

Poached Oysters with Watercress Sauce


  • 24 oysters, in the shell 1 to 2 lemons
  • 1 bunch watercress
  • cream
  • 1 bouquet garnish
  • 1 tbsp (15 ml) finely chopped onion
  • 1 tbsp (15 ml) finely chopped carrot
  • ½ cup (125 ml) dry white wine
  • 1 cup (250 ml) water
oyster recipes


how to poached oysters

  1. Remove oysters from shell and place in a bowl with their liquid.
  2. Carefully peel rind off lemons, making sure no pith is included. Cut lemon rind into julienne strips and blanch in boiling water for 3 minutes. Drain, refresh in cold running water and set aside.
  3. Pick leaves from watercress. Wash leaves well the blanch in boiling water for 4 minutes. Drain well and puree in a blender or food processor. Measure 2/3 cup (165 ml) of puree and dilute with sufficient cream so that it will lightly coat an oyster. Keep warm.
  4. Place remaining ingredients in a pan and simmer for 5 minutes.
  5. Remove vegetables and bouquet garnish. Add oyster to pan and poach over gentle heat for 2 minutes. Drain and put oysters back in shells.
  6. Divide oysters recipes between 4 serving plates and coat with watercress sauce. Garnish with lemon strips.