This recipe, featured on TF1's "Le 13h fête Noël" programme, was created by Marie-France Bertaud of the blog "A spoon for dad with the complicity of Baptiste Raimbaud, oyster farmer in Bouin and the support of 20° North 20° South, "bean to bar" chocolate factory in Challans.
Recipe
Ingredients
- 6 No. 2 Bouin oysters
- 30 g whole hazelnuts
- 20 grams of cocoa nibs from 20 Nord-20 Sud
- 20 g orange zest
- 1 shallot
- 10 cl Muscadet-type dry white wine
- 5 cl oyster water
- 10 cl full cream
- A dozen saffron filaments
- A large knob of butter
- Flower of salt + wild Madagascar pepper
Preparation
- Pour the cream into a bowl, stir in the saffron filaments, filter and leave to infuse for two hours in the fridge. (Note: if you use powdered saffron, just pour it into the cream without infusing it.).
- Open the oysters and filter out the water to retain 5cl. Set the oyster flesh aside in a chinois over a bowl to remove any remaining water. Clean the shells to remove all impurities.
- Arrange the orange zest on a baking tray covered with baking paper. Dry in the oven at 180° for 5 minutes, keeping an eye on them to make sure they don't burn. Chop the hazelnuts, cocoa nibs and dried orange zest.
- Peel and chop the shallot. Brown in the butter. Add the oyster water and white wine and reduce by half. Stir in the saffron cream and season with salt and pepper.
- Preheat the oven grill.
- Coat the oysters with coarse salt in an ovenproof dish. Arrange the oyster meat in the shells, cover with the cream and sprinkle with the hazelnut-cocoa-orange powder hash. Place under the grill for 5 mins.
- Note: if you have any of the hazelnut - cacao nib - orange powder mixture left over, store it in an airtight container and use it on fish fillets or scallops, for example.
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