Warm oysters with spring onion butter
11 September 2006
Ingredients
16 rock oysters
500g potatoes
1 bunch spring onions
20g unsalted butter
1tbs white wine
1tbs crème fraîche
Lemon juice and Tabasco
Salt
Method
Open the oysters and removefrom the shells.
Make a good buttery mashed potato. Chop the spring onions and mix half into the mash - this gives you the Ulster lunchtime treat called champ.
Warm the oyster shells in a steamer or oven. They will produce quite a bit of liquor. Warm this and 1tbs of white wine and whisk in the butter and crème fraîche to make beurre blanc. Add remaining spring onions.
Place the mash in the centre of each plate. Wedge in the hot shells. Add the oysters - the heat of the shells and sauce will be sufficientto warm them through. Pour on sauce.
