Oyster Beurre Blanc - Chef Recipe by Nick McGonigal

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.

Recipe provided by The Dining Room at Lancemore Lindenderry Red Hill