Poached Oyster Tartlets March 26, 2019
Bluff Oyster season is in full swing and these poached oyster tartlets look fantastic. Check out the original recipe by Amanda Laird here.
|¼ cup||White wine|
|8||Savoury shortcrust pastry, tartlet cases (small)|
|½ cup||Seafood stock|
|1||Creme fraiche, to serve|
|2 sprinkles||Chives, to serve|
- Preheat the oven to 160C. Place the tartlet cases on an oven tray and warm.
- Pour the stock and wine into a saucepan, bring to a gentle simmer with the peppercorns and bayleaf. Add the oysters then turn off the heat and let the oysters poach for 2 minutes.
- Remove with a slotted spoon and place into the warmed cases. Top with creme fraiche and snipped chives.