Baked Oysters with Cheese

Ingredients

• 8 fresh oysters (about 120 g each)
• 500 g sea salt
• 1 small Shallot
• 1 stalk Celery
• 0.5 red bell pepper
• 1 small carrot
• 1 tbsp Olive Oil
• 75 ml dry white wine (e.g., Chardonnay)
• Salt
• Pepper
• 75 g crème double (60%)
• 1 egg yolk
• 30 g Parmesan

Instructions

1. 1.

   Wash oysters thoroughly. To open, hold each oyster in a folded kitchen towel to protect against cuts. Press the tip of an oyster knife with force into the slight inner curve near the oyster's point. Gently pry the shell open or break it apart with light rocking motions. Cut through the closing muscle on both flat and rounded sides and drain the seawater.

2. 2.

   Lift the oyster from its shell and place it in a sieve, catching the liquid. Rinse the rounded shell with water. Fill an oven tray with sea salt as a "bed." Place the shells open side up so they cannot tip over. Return the oyster meat to the shells and cover, then refrigerate.

3. 3.

   Peel and chop the shallot. Clean and dice the celery stalk and bell pepper finely. Peel and dice the carrot similarly.

4. 4.

   Heat olive oil in a pan. Sauté the vegetable cubes for 2–4 minutes over low heat. Deglaze with white wine, season with salt and pepper, and let it simmer briefly until reduced. Strain the vegetables into a sieve, collecting the liquid. Whisk together the vegetable broth, oyster drain water, crème double, and egg yolk. Season with salt and pepper.

5. 5.

   Grate Parmesan finely. Turn on the oven grill. Distribute the sautéed vegetables over the oysters. Pour the egg yolk cream on top and sprinkle with Parmesan. Bake under the grill on the second rack from above for 2–5 minutes until golden brown. Serve the baked oysters with cheese.