• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Food & Wine Trails Magazine

BC's most thorough wine touring guide

  • Columns
    • Grape Expectations
    • Editor’s Note
    • Naramata Blend
    • Confessions from the Vineyard
  • Features
  • Events
    • Submit an Event
  • Winery Regions
    • Creston
    • Kaleden
    • Kamloops
    • Kelowna
    • Lake Country
    • Lower Mainland
    • Naramata
    • Okanagan Falls
    • Okanagan North
    • Oliver
    • Osoyoos
    • Penticton
    • Similkameen
    • Summerland
    • Vancouver Island
    • West Kelowna
  • Maps
    • Thompson Okanagan/Similkameen
  • Recipes
  • Editions
  • Media Kit
  • Advertise
  • About Us
    • Subscribe
  • Show Search
Hide Search

Yuzu Oyster Gratin

Contributor · April 2, 2012 ·

Executive Chef

Rob Cordonier,

Hillside Estate Winery Bistro

Ingredients

– Royal Miyagi Oysters 1 dozen

– Cleaned Spinach Leaves 2 cups

– Bacon (Fine Julienne) 4 strips

– Shallot (Minced) 1 piece

– Rice Wine Vinegar 4 Tablespoons

– Egg Yolks 2

– Clarified Butter 1 cup

– Yuzu Juice 2 Tablespoons

– Salt ½ teaspoon

– Tabasco

Method:

Preheat oven to 400F.

In a large sauté pan over med heat, cook the bacon until it begins to brown and crisp. Add the shallot to the pan and stir for 30 seconds. Turn the heat off and add the spinach and stir until wilted. Set aside until needed.

Lightly scrub the oyster shells to remove any sand. Shuck the fresh oysters carefully and remove any grit from the lip of the shell. Make sure the abductor mussel is completely free from the shell. Save the deep half of the shell as a baking dish. Divide the bacon and spinach between the oyster shells and gently press into the bottoms. Place an oyster on top of each spinach lined shell.

To make the Yuzu Hollandaise you will need a double boiler. Fill a pot with 3 inches of water and bring to a simmer. Use a stainless steel bowl that fits tightly over the top of the pot. Melt the clarified butter and hold in a warm spot. In the bowl whisk together the rice wine vinegar and yolks. Place the bowl over the simmering water and whisk vigorously. The yolk should double in volume and thicken slightly. It should be pale, light and leave a ribbon behind the whisk. Remove the bowl from the heat. Gradually whisk in the butter. Be careful the sauce does not split. Season the sauce with salt, Tabasco, and yuzu.

Spoon the hollandaise on top of each oyster and bake in the oven until the sauce starts to bubble and turn golden in places. Garnish as desired then serve immediately.

Comments

comments

Filed Under: Recipes

Reader Interactions

Primary Sidebar

Recent Posts

  • Celebrate every day of the week at Black Hills Estate Winery
  • Recipe: White Bean Sumac Spread
  • Recipe: Sunflower Seed Romesco
  • On the Cover
  • From the Editor

Categories

  • About
  • Armstrong
  • Armstrong Salmon Arm
  • BC
  • Blog
  • Columns
  • Confessions from the Vineyard
  • Creston
  • e-Edition
  • Eat, Drink, Tweet
  • Editor's Note
  • Events
  • Features
  • Gulf Islands
  • Kaleden
  • Kamloops
  • Kelowna
  • Lake Country
  • Lower Mainland
  • Maps
  • Naramata
  • Naramata Blend
  • News
  • Okanagan Falls
  • Okanagan North
  • Oliver
  • On The Cover
  • Osoyoos
  • Peachland
  • Penticton
  • Recipes
  • Salmon Arm
  • Shuswap
  • Similkameen
  • Summerland
  • Tappen
  • Tappen
  • Uncategorized
  • Vancouver
  • Vancouver Island
  • Vernon
  • West Kelowna
  • Wine Regions

B.C. Food & Wine Trails Magazine

B.C.'s most comprehensive winery guide. Meet the people behind the labels as well as the great chefs in the Okanagan and keep up to date with their seasonal news. Event listings and photos will allow you to celebrate with us in wine country style!


BC Food & Wine Trails Magazine
2495 Enterprise Way
Kelowna, BC V1X 7K2
ph: 250.492.3636
email: ads@winetrails.ca

Footer

Winery Regions

  • Creston
  • Kaleden
  • Kelowna
  • Naramata
  • Okanagan Falls
  • Okanagan North

 

  • Oliver
  • Penticton
  • Similkameen
  • Summerland
  • Vancouver Island
  • West Kelowna

Advertise with Us

Food & Wine Trails Magazine is BC’s most thorough wine touring guide, winery source and portal into life inside BC wine country. Food & Wine Trails introduces YOU and YOUR business to a huge range of readers - from destination tourists, wine lovers and buyers to a local reader base interested in keeping up with the latest and greatest seasonal news from wine country. Our purpose and focus is to direct customers TO your door. Let us tell your story. Learn more...

Copyright © 2023 · Daily Dish Pro on Genesis Framework · WordPress · Log in