6th/7th of January Oyster and Spinach Gratan Ingredients: Cooking Directions: Oysters (in Take the oysters out of the shell and wash with the 150g grated radish and rinse again in water. Add the Spinach 80g oysters in a pot of boiling water in for around 10 White vegetable sauce seconds. Keep the used water for use later on. 60g Boil the spinach in lightly salted water and once cooked, cool down in water. Add the cooked spinach, Milk milk to a food processor to make a paste. Butter White vegetable Sauce cooking directions. Bacon Cook the onions and mushrooms in a frypan until Oil brown then add Flour A and keep cooking. Next add butter A until melted then add flour B. Next, devide the milk into four portions and slowly add one White vegetable sauce: portion after another while stirring. Once all the milk Sliced 30g is added, turn off the heat and add butter B. Sliced mushroom Add oil to a separate frypan and cook the bacon. Once 30g the bacon is crisp, add butter and oysters and sauté. Flour A 15g In a bowl, add the spinch paste, white vegetable Flour B 20g sauce, fresh cream and mix well. Add salt and pepper Butter to taste. Butter In the empty shells, add a little bit of the sauce, then Milk place an oyster in each and then pour more sauce Salt over the top. Pepper Bake the oysters in an oven at 220 degrees for 5 minutes.
6th/7th of January Oyster and Spinach Gratan Ingredients: Oysters (in 150g Spinach 80g White vegetable sauce 60g Milk Butter Bacon Oil White vegetable sauce: Sliced 30g Sliced mushroom 30g Flour A 15g Flour B 20g Butter Butter Milk Salt Pepper Cooking Directions: Take the oysters out of the shell and wash with the grated radish and rinse again in water. Add the oysters in a pot of boiling water in for around 10 seconds. Keep the used water for use later on. Boil the spinach in lightly salted water and once cooked, cool down in water. Add the cooked spinach, milk to a food processor to make a paste. White vegetable Sauce cooking directions. Cook the onions and mushrooms in a frypan until brown then add Flour A and keep cooking. Next add butter A until melted then add flour B. Next, devide the milk into four portions and slowly add one portion after another while stirring. Once all the milk is added, turn off the heat and add butter B. Add oil to a separate frypan and cook the bacon. Once the bacon is crisp, add butter and oysters and sauté. In a bowl, add the spinch paste, white vegetable sauce, fresh cream and mix well. Add salt and pepper to taste. In the empty shells, add a little bit of the sauce, then place an oyster in each and then pour more sauce over the top. Bake the oysters in an oven at 220 degrees for 5 minutes.
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