Pan-Fried Oysters With Tangy Crème Fraîche Recipe

Name: Pan-Fried Oysters With Tangy Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 large, fresh oysters in shells; 2/3 cup dry white wine; 1/4 cup chopped shallots; 1 tablespoon champagne vinegar or white wine vinegar; 2 thyme sprigs; 1 tarragon sprig; 3 tablespoons creme fraiche; 2/3 cup panko (Japanese breadcrumbs); 2 tablespoons canola oil; 2 1/4 teaspoons sustainable American caviar or fish roe; 2 teaspoons fresh thyme leaves

Servings: persons

18 large, fresh oysters in shells
2/3 cup dry white wine
1/4 cup chopped shallots
1 tablespoon champagne vinegar or white wine vinegar
2 thyme sprigs
1 tarragon sprig
3 tablespoons creme fraiche
2/3 cup panko (Japanese breadcrumbs)
2 tablespoons canola oil
2 1/4 teaspoons sustainable American caviar or fish roe
2 teaspoons fresh thyme leaves

1
Preheat oven to 170u00b0.
2
Carefully shuck oysters over a small, heavy saucepan. Sever oyster meat from shells; remove oysters from shells into a fine-mesh sieve set over pan, capturing oyster liquor in pan. Place oysters in a small bowl; chill. Discard top halves of shells. Scrape adductor muscle from bottom halves of shells; discard muscle. Scrub bottom halves of shells clean. Arrange bottom halves of shells on a jelly-roll pan; place in oven.
3
Add wine and next 4 ingredients (through tarragon) to saucepan with oyster liquor, and cook over medium heat for 9 minutes or until reduced to 3 tablespoons. Strain through a fine sieve lined with cheesecloth, and discard solids. Whisk creme fraiche into liquid. Keep warm.
4
Place panko in a shallow dish. Heat a small nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan, and swirl to coat. Dredge 9 oysters in panko; shake off excess. Arrange coated oysters in a single layer in pan; saute 2 minutes on each side or until golden. Remove oysters from pan, and place 1 cooked oyster in each of 9 warm shells. Keep warm. Repeat the procedure with remaining 1 tablespoon oil, 9 oysters, panko, and shells. Top each oyster with 1 1/2 teaspoons sauce and 1/8 teaspoon caviar. Sprinkle with thyme leaves; serve immediately.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 18 large, fresh oysters in shells, 2/3 cup dry white wine, 1/4 cup chopped shallots, 1 tablespoon champagne vinegar or white wine vinegar, and more.

Yes, Pan-Fried Oysters With Tangy Crème Fraîche 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.

Pan-Fried Oysters With Tangy Crème Fraîche

How did you like this recipe?

Frequently Asked Questions