OYSTERS
VERSAILLES
Chef Gunter Preuss |
| INGREDIENTS |
| 2
tablespoons fresh butter |
2
tablespoons green onions, sliced |
| 1
tablespoon dry shallots, minced |
1/4
tablespoon garlic, minced |
| 1/2
cup white wine |
Juice
of 1/4 lemon |
| 1
3/4 cup medium bechamel sauce |
1
1/2 tablespoons fresh dill (1 tablespoon dried) |
| 1
1/2 pounds fresh boiled crawfish tails |
Salt
to taste |
| Pinch
cayenne pepper |
18
oysters, shelled |
| INSTRUCTIONS |
Saute
onions, garlic and shallots in butter for 2 minutes
without browning. Add wine and lemon juice, reduce
by half. Add bZchamel sauce and dill and reduce
by another third. Add crawfish tails and simmer
10 minutes. Salt to taste and add a pinch of cayenne
pepper.
To serve put mixture on oysters and place on rock
salt. Sprinkle with freshly Grated parmesan cheese
and bake in 350 degree oven until cheese is golden.
Garnish with a boiled crawfish and serve. Serves
6. |
