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Grown-Up Oyster Gratin

Name: Grown-Up Oyster Gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: 欧州料理
Ingredients: Oysters (for cooking) 1 pack; Potato starch to taste; Flour 2 tablespoons; Japanese leek (naga-negi) to taste; Olive oil to taste; White wine 80 cc; White miso 3 tablespoons; Milk 100 cc; Heavy cream 100 cc; Salt to taste; Grated cheese as desired; Grana Padano as desired; Black pepper to taste

An oyster gratin with a grown-up flavor, balancing richness and freshness with white wine and white miso. Oysters for cooking, carefully washed with potato starch, and leeks slowly seared to draw out their sweetness, are folded into a rich miso-style white sauce made with equal parts milk and heavy cream, then topped with several kinds of cheese and baked in the oven. A finish of coarsely ground black pepper tightens up the flavor.

EuropeanMain2 servings50 min(Prep 20 min + Cook 30 min)620 kcal

Entertaining Oven Seasonal Authentic Warming

武島たけしの極み飯 / Kiwami-Meshi

104recipes·301cooked

INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Transfer the oysters for cooking to a bowl and sprinkle with potato starch. It will be powdery and hard to mix, so add a little water and mix gently so the oysters do not break apart, washing the frilly edges thoroughly to remove grit.
0:23~5 min
2
Once the mixture turns dark, rinse with water. Change the water several times and rinse about 4-5 times until the water runs clear.
1:11~3 min
3
If left wet after washing, the dish will turn watery, so pat the oysters thoroughly dry with paper towels.
1:36~2 min
4
Dust the oysters with 2 tablespoons of flour and mix gently to coat.
1:42~2 min
5
Cut the leek into 3-4 cm lengths. That completes the prep.
2:32~3 min
6
Add olive oil to a frying pan and spread the leek and oysters evenly so the pieces do not touch each other. Leave them undisturbed over medium heat for a while to slowly develop a sear and draw out the sweetness of the leek.
3:01~8 min
7
Once nicely browned, add 80 cc of white wine. Raise the heat to cook off the alcohol.
3:48~3 min
8
Once the alcohol has cooked off, add 3 tablespoons of white miso and dissolve it thoroughly so no lumps remain.
4:04~2 min
9
Add 100 cc of milk and 100 cc of heavy cream to make the white sauce. Simmer for a while, and once it thickens, taste and adjust the seasoning with salt.
4:29~8 min
10
Transfer the finished sauce to a heatproof gratin dish and top with as much grated cheese and Grana Padano as you like.
5:15~2 min
11
Bake in an oven preheated to 230°C for about 15 minutes to brown the top. A toaster oven also works.
5:36~15 min
12
Finish by grinding coarse black pepper over the top and it is done.
6:01~1 min

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