Saga Bordeaux white
Accompanied by hot oysters
Suggested by Diane Flamand, Oenologist of the Collection range
Ingredients
- 16 oysters
- 80 g small fresh diced bacon
- 1 small piece of ginger
- 1 new season shallot
- 80 g fennel
- 1 carrot
- 1 untreated lemon
- a few sprigs of dill
- 5 cl single cream
- butter, pepper
- ¼ yellow grapefruit
For 4 persons Preparation time: 30 minutes | Cooking time: 3 minutes
Peel and cut the vegetables, shallot and ginger into very fine dice, cook in butter for five 5 minutes in a saucepan on medium heat, season with pepper. Fry the diced bacon for about eight 8 minutes on high heat in a pan without fat; remove any fat as it collects. Tip onto a paper towel, pat dry and add to the vegetables with the cream, mix thoroughly. Place the oysters in an oven dish on some crumpled up aluminium foil to keep them flat. Cook under the grill for three minutes to open them. Discard the initial liquid, keep the liquid released in the shells and add it to the vegetables with the lemon zest. Fill the shells with this mixture, place under the grill for three minutes, sprinkle with dill, add a few drops of fresh grapefruit juice and serve immediately.
Serve with a young vintage of Saga Bordeaux white.
