Oysters poached in the shell on the grill with vermouth foam

30 min
- Preparation 30 min
- Resting 0 min
- Cooking 0 min

Ingredients

4 People

For the oysters:
8 Oysters no. 0 or no. 1
For the vermouth foam:
50 g Celeriac
50 g Celery stalks
50 g Shallots
20 g Butter
20 g Fresh parsley
10 g Fresh tarragon
10 g Fresh dill
5 g Coriander seeds
5 g Black pepper
250 g Noilly Prat vermouth
250 g Cream
100 g Milk
Salt
White pepper

Preparation

Step 1

Peel and wash the celeriac, celery root and shallots, cut into cubes of approx. 0.5 cm and set aside. Melt the butter in a small pan and sauté the celeriac, celery and shallots over a low heat until colorless. Now add the spices and then pour in the Noilly Prat and bring to a boil till the liquid has been reduced by half.

g Celeriac

g Celery stalks

g Shallots

g Butter

g Fresh parsley

g Fresh tarragon

g Fresh dill

g Coriander seeds

g Black pepper

g Noilly Prat vermouth

Step 2

Add the cream and milk and bring to a boil. Finally, add the parsley, dill and tarragon to the mixture, cover and leave to infuse for 10 minutes without heat. Strain the liquid and collect the sauce in a pan, season with salt and pepper, cover and set aside.

g Cream

g Milk

Salt

White pepper

Step 3

Open the oyster with an oyster knife so that the liquid is not lost. Now poach the oyster in its own liquid on the WMF table grill with the lid on for about 2-4 minutes.

Oysters no. 0 or no. 1

Step 4

Bring the sauce to the boil once and blend with the WMF hand blender until frothy. Now remove the lid from the oyster and spoon a tablespoon of the vermouth foam onto the oyster.