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Cooking Recipe Video : Zeeland oysters a la rose

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Restaurant: Manoir Interscaldes

Chef: Martje Boudeling

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 4.3/ 5 - 10 votes - 980,811 views
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Restaurant: Manoir Interscaldes

Chef: Martje Boudeling

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 4.3/ 5 - 10 votes - 980,811 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
15
Cooking recipe Search Tags:
 Zeeland oysters a la rose Zeeland oysters oysters a a la la rose rose
Recommended wine with the dish:
Chateau d'Estanger, Faugeres de 96
Difficulty level:
Cooking recipe viewed:
980,811
Cooking Recipe Preparation time
    Preparation time: 15 minutes
Cooking Recipe Ingredients
  • 24 Zeelande oysters
  • 16 tbsp. water
  • Paprika
  • 6 tbsp. ginger
  • 4 tbsp. rose vinegar
  • 8 tsp. olive oil
  • Chive
  • 1 tsp. red pepper, minced
  • Algae, blanched (for the decoration)
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Remove the oysters from the shell and rinse them.
  2. Filter their water to avoid all the little pieces that might be left from the opening.
  3. Recover the juice. Add vinegar, ginger syrup, olive oil and paprika.
  4. Reheat the oysters very lightly as well as the seasoning, but very short only. Then, add the pepper.
  5. In the meanwhile, place the algae on the serving dish with salt to conserve their firmness.
  6. Then, lay the preheated oyster shells on the dish.
  7. Now, put the oysters again in the shells.
  8. Finally, cover with vinaigrette and sprinkle with some chive.
Restaurant
Name:
Manoir Interscaldes
Phone:
+ 31 1 13 38 17 53
Website:
www.interscaldes.nl
Address:
Zandweg 2
City:
Kruiningen Yerseke
Country:
Ne
Overview:
"The "Manoir Interscaldes" from Martje and Kees Boudeling is a gastronomic monument in the culinary Dutch world. The sea entirely surrounds their generous Zéland. The daughter of an oyster-farmer without really any professional culinary experience, her passion pushed her to numerous internships in the largest French and Belgium cuisine during her vacations…followed by numerous classes in famous cuisine schools…offering us today a very imaginative and sophisticated kitchen! ."
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