Gratineed Oysters with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 14 mg | (175 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 24 Oyster
- For the vegetables
- 1 small potato
- 1 carrot
- 1 small Zucchini
- 2 Tomatoes
- 30 grams butter
- 1 shallot
- 100 milliliters Champagne (or Sekt)
- Worcestershire sauce
- salt
- freshly ground peppers
- For the sauce
- 2 egg yolks
- salt
- 40 milliliters Champagne (or Sekt)
- 50 grams Whipped cream
Preparation steps
For the vegetables: Rinse the potatoes, carrots and zucchini, peel if necessary and cut into fine julienne strips. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and finely dice. Peel the shallots and chop finely.
Heat the butter in a skillet and saute the shallots until soft, add the vegetables and sauté briefly. Add the Champagne or sparkling wine, season with Worcestershire sauce, salt and pepper and boil until the liquid has been absorbed.
For the sauce: In a bowl, whisk the yolks with salt, Champagne or sparkling wine and cream.
Rinse the oysters. Holding an oyster in a towel or an oyster glove, use an oyster knife to cut behind the hinge and twist to open. Then cut the upper muscle where it's attached at the shell and remove the oysters. Rinse the shells well.
Heat the broiler. Strain the oyster liquor through a fine-meshed sieve into a small saucepan, add the oysters and bring to a boil. Remove from the heat. Place the oysters in the shells, add some sauce and vegetables and broil 2 - 3 minutes. Serve immediately.
