1 Mibrasa casserole dish + 1 GN 1/2
2 tbs butter
1 tbs chives, chopped
1 tsp sage, chopped
1 tsp Dry sherry
Freshly ground black pepper
Chop the shallots, sage and chives and mix with softened butter, sherry and some ground black pepper.
Place the oysters in a Mibrasa gastronorm tray with the flat sides facing up and cook for 2 minutes or until they open. Remove from the oven and open fully removing one side of the shell. Cut lemon into wedges and cook in a Mibrasa casserole dish. Pour oyster juice from their shells and whisk together with the butter, herbs and spice mix.
Spoon some mixed herb butter sauce into a shell and top with the oyster. Serve with a segment of grilled lemon over a bed of coarse salt and garnish with sage leaves.
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