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Oysters au gratin with Quebec cheese and citrus zest
Preparation
10 min
Cooking time
20 min
Servings
12 oysters
Ingredients
- 60 ml (1/4 tasse) d'échalote française, ciselée finement
- 125 ml (1/2 tasse) de vin blanc
- 250 ml (1 tasse) de crème 35 % m.g.
- Sel et poivre noir du moulin
- 30 ml (2 c. à soupe) de chapelure
- Zeste de 1 orange, râpé
- Zeste de 1 lime, râpé
- 12 huîtres Beausoleil ou Malpèque, lavées et brossées
- 125 ml (1/2 tasse) de fromage suisse Perron, râpé finement
Preparation
- In a saucepan, cook the shallot and white wine over medium heat until reduced to 3/4.
- Add the cream and season with salt and pepper. Simmer until creamy and thick.
- Set aside.
- Preheat the oven broiler, leaving the door partially open.
- In a bowl, mix together the breadcrumbs and citrus zests.
- Set aside.
- Shuck the oysters.
- Place on a baking sheet lined with coarse salt or crumpled aluminum foil so they sit flat.
- Top each oyster with sauce.
- Sprinkle with cheese.
- Cook in the oven for 3 to 4 minutes, until the cheese is melted and starts to brown.
- Sprinkle with the breadcrumb mixture and broil for another 1 minute.
- Serve immediately.
