Oysters with Spaghetti and Whiskey Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 shallot
- 1 tsp butter
- 5 centiliters Whiskey
- 50 milliliters white wine
- 50 milliliters fish stock
- 50 grams Whipped cream
- salt
- 1 pinch Nutmeg
- white peppers
- 2 ripe Tomatoes
- 1 Red chili pepper
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp White vinegar
- Tabasco sauce (to taste)
- 1 generous pinch sugar
- 75 grams Spaghettini
- Dill (for garnish)
- 12 fresh Oyster
Preparation steps
Peel and finely dice the shallots. Sauté half of the shallots in the butter until translucent. Deglaze with 3 cl (approximatel 1 ounce) of whiskey, and the white wine. Bring to a boil, then add the fish stock and the cream. Season to taste with salt, nutmeg, and white pepper. Cover, and simmer for 10 minutes. Puree the sauce, then add the remaining whiskey. Blanch the tomatoes in boiling water. Remove the tomatoes, and peel. Remove the core, and finely dice.
Rinse the chilis and halve lengthwise. Trim the chilis and finely dice. Peel the garlic and finely dice. Heat the oil in a pan, and sauté the remaining shallots, the garlic, and the chilis. Add the tomatoes, then deglaze with the vinegar. Season to taste with salt, tabasco, and sugar and remove from the heat. Let the shallot mixture cool. Rinse and dry the chives, then cut into 2 cm (approximately 3/4 inch) long pieces.
Shuck the oysters, trim if necessary, and remove the meat. Set aside in a cool place (like the refrigerator). Arrange the shells on plates. Cook the spaghetti in boiling salted water until al dente. Drain, and mix with the whiskey sauce. Spread the spaghetti onto the oyster shells and top with an oyster. Top the oysters with the salsa, garnish with dill, and serve.
