Brûlée Oyster
For those of you who prefer cooked oysters, this Oyster Brûlée recipe is perfect for you! We took a classic Nova Scotian delicacy and added a savory french twist to make for a more rich and smokey oyster. Delish!
Ingredients
| 12 | Nova Scotia oysters, fresh and in the shell |
| 1 stick (4 oz.) | unsalted butter |
| 1/2 tsp | chopped thyme |
| 1/2 tsp | garlic, finely chopped |
| 1/4 tsp | smoked paprika |
| 2 tbsp | Aged Gouda, finely grated |
| 2 dashes | good quality hot sauce |
| 2/3 tsp | coarse sea salt |
Directions
- Preheat oven to broils at 424 F; place rack 3/4 of the way up inside oven.
- First, make brown butter by slowly caramelizing the stick of butter in a sauce pan over medium heat.
- Once the butter has reached a toasty brown colour, remove and let cool.
- To make the vinaigrette, combine brown butter, thyme, garlic, smoked paprika, Gouda and hot sauce. Mix until smooth.
- Shuck oysters and drain liquid. Add equal amounts of butter mixture to each oyster.
- Place on baking sheet; broil for 2-3 minutes or until golden brown.
- Allow to rest 3-4 minutes, then add a pinch of sea salt.
- Place on top of Hana Tsunomata seaweed salad, then serve.
LINKS: for instructions on how to shuck oysters and the recipe for Hana Tsunomata
Local Source Guide
Oysters: Afishionado Fishmongers, Bay Enterprises, Eel Lake Oyster Farm, Evan’s Seafoods & Restaurant
Cheese: Fox Hill Cheese House, Knoydart Farm
Hot Sauce: The Pork Shop
Recipe Provided By:Le Caveau Restaurant
This recipe is featured in our 2018 Taste of Nova Scotia Culinary Guide.
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