Oyster and ginger nage

Oyster and ginger nage

By
From
Becasse
Makes
1 litre
Photographer
Steve Brown

Ingredients

Quantity Ingredient
30ml non-scented cooking oil
6 shallots, finely sliced
2 garlic cloves, finely sliced
50g fresh ginger, finely sliced
2 sprigs thyme
200ml white wine
200ml noilly prat
400ml Vegetable nage
400ml oyster juice
salt and freshly ground white pepper
squeeze lemon juice

Method

  1. Heat a heavy-based saucepan over a medium-high heat. Add the oil then the shallots, garlic and ginger. Sweat gently for 10 minutes until soft but not coloured. Add the white wine and thyme and simmer until reduced by half.
  2. Add the Noilly Prat and the vegetable nage. Bring back to the boil and simmer for 5 minutes. Add the oyster juice and remove from the heat. Season to taste with salt and pepper and lemon juice. Pass through a chinois or fine sieve lined with muslin. Refrigerate and use within 2 days.
Tags:
restaurant
Becasse
Justin
North
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