adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked oysters with pancetta, artichoke and horseradish
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Baked oysters with artichoke and horseradish for a flavor explosion.
Ingredients:
  • 250g rock salt
  • 50g breadcrumbs
  • 25g parmesan
  • 3 tsp horseradish cream (see note)
  • 4 artichoke hearts in oil, drained, thinly sliced
  • 18.20 gm olive oil
  • 1 eschalot, peeled, thinly sliced
  • 60ml white wine
  • 5-6 thin pancetta slices, chopped
  • 40.00 ml pine nuts
  • 16-20 oysters on the half shell
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 180ºC.
  • Sprinkle the rock salt evenly over a baking tray and leave it aside.
  • Mix together sourdough breadcrumbs, grated Parmesan, horseradish cream, and thinly sliced artichoke hearts in a bowl. Let it sit for a bit.
  • In a large frypan over medium heat, heat 1 tablespoon of olive oil. Sauté thinly sliced eschalot and garlic until soft, about 5 minutes. Stir in white wine and chopped pancetta, cook for 5-7 minutes until pancetta is crispy and the wine has reduced.
  • Toast pine nuts for 3 minutes, then lower heat. Stir in breadcrumbs and cook for another 3 minutes until golden brown. Season with salt and pepper.
  • Arrange the oysters on a bed of rock salt on the baking tray and generously sprinkle with breadcrumb mixture. Bake until golden brown, about 8-10 minutes.
  • Present the plump oysters in the sizzling pan alongside fresh lemon wedges for a zesty touch.

Similar Recipes