Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Canadian Oysters Gratinated Recipe
History
The oyster is a chalky shell characterized by a light gray tint. Size and shapes vary. Oysters have been eaten for a very long time. The Greeks ate them by frying them in parsley, honey and mint. The Celts preferred to smoke oysters to preserve them even longer. Quebecers appreciate it enormously to this day. They are found near the Magdalen Islands. The other regions obtain their supplies from Prince Edward Island and the Acadian regions.
In Canada, you will find three varieties of oyster including:
- The Malpeque of the Island-of-Prince-Edward : it is quite small, but we recognize its firm texture in addition to its delicate flavor.
- The treasure from the open sea to Quebec: it is saltier and meatier.
- Fanny Bay from British Columbia: juicy and firm, it stands out for its fresh cucumber flavor.
Ingredients :
- 30 oysters, washed and brushed
- 45 ml of butter
- 2 finely chopped green onions
- 30 ml all-purpose flour (unbleached)
- 60 ml of pastis
- 60 ml of milk
- 180 ml of cream
- 625 ml chopped arugula
- 750 ml finely chopped spinach
- 45 ml Parmigiano Reggiano cheese
- 30 mg breadcrumbs
- Salt and pepper
Preparation
Open your oysters using a thick cloth and a special oyster knife. Place the shells on the baking tray which you have previously covered with coarse salt and aluminum foil. Reserve the oysters in the sieve over a container. Keep the juice and oysters in the refrigerator.
Soften your onions in a buttered pan and sprinkle with flour. Cook for a minute while stirring regularly. Add the alcohol and let it simmer while stirring with a whisk. Pour in the milk, cream and oyster juice. Bring to a boil and continue cooking. Season with salt and pepper.
Place your rack in the upper third of the oven. Preheat the oven to grill. Mix the breadcrumbs and parmesan in a bowl. Garnish the shell with the cream mixture and place an oyster on top. Sprinkle the top with parmesan. Cook for five minutes and serve immediately.
How to enjoy gratinated oysters?
Take care not to overcook your oysters so as not to deteriorate their flavor. You can accompany your platter with a Chablis or a Muscadet if you like to drink wine with meals.
And to remind you of Canada, opt for a wine typical of the country. Serve a maple and raspberry rosé from Domaine Labranche . You can end your meal with a Canadian ice wine, “Vidal Ice wine”. It brings a sweet and fruity note that contrasts with the oysters and cheese.
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