Oyster Stew
Ingredients
- Ingredients
- 1 onion
- 4 Tbsps butter
- 250 milliliters dry white wine (riesling)
- 1 bay leaf
- ½ tsp peppercorns
- ½ Star anise
- 4 Juniper berries
- 6 Oyster
- 1 tsp lemon juice
- 1 Tbsp olive oil
- 4 Sea bass fillet (about 160 grams or 6 ounces, skinless)
- 250 grams Broccoli
- salt
- Sprout (for garnish)
Preparation steps
Peel and chop onion. Heat 1 tablespoon butter in a pan and sauté onion until glassy. Deglaze with wine. Add bay leaf, peppercorns, anise and juniper berries and simmer for about 10 minutes.
Meanwhile, loosen oysters from shells. Remove broth from heat and cook oysters on broth for about 30 seconds. Remove from broth, cut into pieces and marinate in lemon juice and oil.
Rinse sea bass and place in broth. Cover and cook over low heat for about 6 minutes.
Rinse broccoli and cut into small florets. Peel stem and cut into strips. Steam florets and stem. Remove and toss with 1 tablespoon butter. Season with salt.
Remove oysters from marinade and arrange on warmed plates. Strain broth through a fine sieve into a small saucepan, bring to a boil and reduce slightly. whisk in remaining butter. Season with salt and drizzle over fish. Serve with broccoli, garnished with sprouts.
