Oysters with Creme Fraiche, Lemon, and Tarragon – a delicious recipe with creme fraiche, tarragon, lemon, orange juice concentrate, salt, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat the broiler.
2
In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form.
3
Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside.
4
In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick.
5
Gently press the oyster shells into the salt to hold them in place.
6
Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly.
7
Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off.
8
Top each oyster with a spoonful of creme fraiche topping and serve immediately.
66
kcal
Calories
6
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup creme fraiche or sour cream, 1 tablespoon minced fresh tarragon, 1 lemon, zest grated, 1 1/2 teaspoons undiluted orange juice concentrate, and more.
Yes, Oysters with Creme Fraiche, Lemon, and Tarragon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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