Serves 6
Ingredients
- 24 fresh oysters
- 2 cups unsalted butter
- 2 bunches fresh tarragon, leaves picked off
- 2 shallots, finely chopped
- salt and pepper to taste
- 3 tablespoons water
Method
Preheat oven on grill setting. Blanch tarragon to retain colour by dropping the picked tarragon into a pot of boiling, salted water for 15 seconds. Remove tarragon from the water, sieve and cool quickly in very cold water. Squeeze out excess water and set tarragon aside.
Place butter in a food processor and blend until very smooth. Add the water and continue blending. Add shallots and tarragon and continue to blend. Check for seasoning and add salt and pepper to taste.
Meanwhile, if you have purchased unopened oysters open them now. Put oysters on a baking tray and put one spoonful of butter on top of each one. Place tray on top shelf of oven and bake for 1-2 minutes until butter has melted and the oysters are cooked but not dry.
Garnish with some fresh tarragon sprigs and serve immediately.
Tarragon butter will hold well in the refrigerator for at least 10 days and can be used on grilled fish, chicken or beef.
Lisa Thorsen
Leave a Reply
You must be logged in to post a comment.
