How do you make flambeed oysters with bacon bits and Parmesan cheese?
You make flambeed oysters by spreading a mixture of crispy bacon bits, soft butter, parsley, panko, shallot, cajun rub and Parmesan cheese over opened oysters. You cook them for a few minutes on the barbecue until the butter melts, and gratinate the top with a torch or flambadou.
- Base: oysters, bacon bits, butter, parsley, panko and Parmesan cheese
- Cook on the shichirin table grill or kamado until the butter melts
- Gratinate the top with a gas torch or traditional flambadou
- Preparation time: about 1 hour and 4 minutes for 4 people
- Serve immediately, garnished with extra Parmesan cheese and parsley
This recipe for gratinated oysters offers a delicious combination of seafood, herbs and cheese, making it a perfect choice for seafood lovers. With fresh parsley and shallot added to the mixture, the dish gets an extra dimension of flavour and texture, while the Parmesan cheese gives a creamy gratin layer on top of the oysters, providing a crispy contrast with the juicy oysters inside.
Preparing these gratinated oysters is a delight in itself, with each step carefully carried out to achieve the perfect flavour. From chopping the fresh parsley to grilling on the barbecue, every action contributes to the final delight of the dish, resulting in a culinary highlight guaranteed to impress at any dinner gathering.
Flambeed Oysters With Crispy Bacon Bits and Parmesan Cheese
Recipe by Maikel Korthout. Course: Snacks, Cuisine: French, Difficulty: Medium.
4 people. Preparation 1 hour, grill time 4 minutes, total time 1 hour and 4 minutes.
Besides using a gas torch, the traditional flambadou can also be used to prepare this delicious dish. The flambadou, an older cooking method that uses a red-hot metal rod to heat dishes, adds an extra dimension of authenticity to the experience. Using the flambadou gives the oysters a subtle smoky flavour and a beautifully grilled finish that elevates the dish even further. The choice between the gas torch and the flambadou gives culinary adventurers the chance to experiment with different preparation methods and discover the unique flavours of both.
Ingredients
- 6 Oysters
- 30 g. Crispy bacon bits
- 50 g. Soft butter
- 7 Parsley
- 10 g. Panko
- 1/2 Shallot
- 1 tbsp. American cajun rub
- 10 g. grated Parmesan cheese
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Instructions
- Light the Shichirin table grill, do this 45 min in advance, so the charcoal can heat up properly. Using Binchotan charcoal? Then read the instructions carefully.
- Chop the parsley and finely chop the shallot.
- Mix all ingredients, except the oysters, well together. Keep a bit of Parmesan cheese and parsley for later.
- Open and clean the oysters. Spread the mixture over the oysters and place them on the barbecue.
- Let them cook for a few minutes until the butter melts and forms a layer. Use a torch to gratinate the top. Take the oysters off the barbecue.
- Serving
- Garnish the oysters with the reserved Parmesan cheese and parsley. Serve them immediately. Enjoy!
Recommendations
Binchotan Charcoal
Shichirin Grill
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