AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Oyster Beurre Blanc - Chef Recipe by Nick McGonigal
Serves
15
15
Ingredients
500mL fish stock
150 g oysters
300 g butter, diced
500 g crème fraiche
2 g xantana
50 g lemon juice
Method
Bring stock, crème fraiche to simmer.
Blitz in a blender oysters with stock and crème fraiche.
Add in xantana and then butter pieces slowly.
Season with lemon juice and salt.
