Native Flat Angasi oysters with spinach and spiced cheese gratin

Native Flat Angasi oysters with spinach and spiced cheese gratin

By
From
Botanical
Serves
4
Photographer
William Meppem

Australia now produces some excellent hard cheeses from cool-climate Tasmania, where most of our unique oysters are also found. Serving these two great local ingredients together seems both sensible and delicious.

Ingredients

Quantity Ingredient
55g butter
85g flour
750ml milk
300g pyengana or other mature cheddar, grated
4 tablespoons hot english mustard
pinch ground nutmeg
4 tablespoons worcestershire sauce
salt and freshly ground black pepper
3 egg yolks, lightly beaten
250ml pure cream, whipped
24 native flat angasi oysters, freshly shucked
500g rock salt
800g young spinach, cooked
25g butter
50g grated parmesan

Method

  1. In a medium-sized pan melt the butter slowly over a low heat. Add the flour and cook together gently for 5 minutes. Gradually incorporate the milk, stirring continuously until smooth and cook gently for 10 minutes, still stirring. Add the cheese, mustard, nutmeg and Worcestershire sauce, and season well. Pass through a fine chinois or sieve. Cover with a circle of greaseproof paper and allow to cool at room temperature.
  2. Once the sauce is at room temperature, combine the egg yolks and whipped cream and incorporate gently into the sauce.
  3. Preheat the grill. Remove the freshly shucked oysters from their lower shells. Remove the firm white muscle carefully with a sharp knife. Clean and dry the 24 shells. Place the oyster shells on some rock salt.
  4. Warm the spinach in a pan with a little butter, season lightly then spoon into each oyster shell. Top with a shucked oyster.
  5. Spoon a generous amount of cheese sauce over each oyster, sprinkle with parmesan and grill until golden-brown. Serve immediately

Chef’s note

  • When preparing spinach it’s very important to remove any stalks and wash thoroughly in several changes of water, as it grows in very sandy soil. Also allow for shrinkage: 800 g of raw spinach will yield 400 g of cooked spinach.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again