Remove the oysters from their shells and strain the liquid. Cut the Belgian endives in thin wisps and keep them in water with lemon. Bring the Champagne to boil in a saucepan with the oyster juice, lemon and crushed pepper. Reduce the heat and let the oysters harden a few seconds in the liquid below the boiling point. Keep the lukewarm oysters on temperature. Cook the drained sliced chicory with some chopped shallot. Let the cooking liquid from the oysters boil down with cream until sauce thick and bind if neccessary. Build it up: an oyster shell, on top of it a spoonful chicory, an oyster, a spoonful of sauce. Sprinkle with Gruyère cheese and put it under the hot grill until it takes colour. On a small dinner plate successively: lamb's lettuce an the oyster.

Oysters with Belgian endive

in Champagne sauce

oysters

Belgian endives

Champagne

shallot

butter

cream

lemon

pepper

grated Gruyère

lamb's lettuce

A Recipe Guide For The Amateur Chef Belgian Cuisine

Oysters with

Belgian endive in

Champagne sauce

Remove the oysters from their shells and strain the liquid. Cut the Belgian endives in thin wisps and keep them in water with lemon. Bring the Champagne to boil in a saucepan with the oyster juice, lemon and crushed pepper. Reduce the heat and let the oysters harden a few seconds in the liquid below the boiling point. Keep the lukewarm oysters on temperature. Cook the drained sliced chicory with some chopped shallot. Let the cooking liquid from the oysters boil down with cream until sauce thick and bind if neccessary. Build it up: an oyster shell, on top of it a spoonful chicory, an oyster, a spoonful of sauce. Sprinkle with Gruyère cheese and put it under the hot grill until it takes colour. On a small dinner plate successively: lamb's lettuce an the oyster.

oysters

Belgian endives

Champagne

shallot

butter

cream

lemon

pepper

grated Gruyère

lamb's lettuce

a recipe guide for the amateur chef Belgian Cuisine