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.

Ingredients:

¼ cup White wine
8 Savoury shortcrust pastry, tartlet cases (small)
4 Black peppercorns
½ cup Seafood stock
1 Bay leaf
8 Oysters
1 Creme fraiche, to serve
2 sprinkles Chives, to serve

Directions:

  1. Preheat the oven to 160C. Place the tartlet cases on an oven tray and warm.
  2. 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.
  3. Remove with a slotted spoon and place into the warmed cases. Top with creme fraiche and snipped chives.

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