This dish has all the cheesy, satisfying qualities of a potato gratin but with fresh and refreshing coastal flavours coming from the lemon and leek. Baking oysters completely changes the texture, they become firm and juicy, a little like chicken, but the flavour of the oyster intensifies making even the oyster skeptic wanting more.
Recipe: Oysters Gregory
This baked oyster recipe is packed with bacon, tarragon, and lemon that echoes the New England coastline where it comes from.
12 Rock Oysters
1 small leek, (the white part only) split lengthwise and washed
2 tablespoons oil
100g diced pancetta
1 tablespoon paprika
2 garlic cloves, minced
100g Panko bread crumbs
1 tablespoon freshly chopped tarragon
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
300g table salt
freshly ground white pepper
- Shuck the oysters, saving the bottom shell and meat.
- Fry the pancetta in the oil until crispy then add the finely chopped the leek and garlic and fry until soft.
- Remove from the heat and fold in breadcrumbs, paprika, tarragon, lemon zest, and lemon juice. Season with salt and white pepper.
- Preheat the oven to 200°C.
- Mix a little water into one to two cups of salt to make a paste. Mound the paste into a long, flat pedestal on a baking sheet.
- Place the oyster shells on top of the mound and spoon the leek mixture over the oyster meat so that it is completely covered.
- Bake the oysters for eight minutes, then place under a hot grill and cook for two more minutes until golden.
- To serve, create small mounds of salt paste on a large serving platter and place baked oysters on top of the mounds.