Fried oysters with pesto and rye bread chips

by Karin Hjorth Fredskild, Mandøpigen

Recipe for 4 people

Rye bread crisps

Brush the rye bread with oil and bake at 160 degrees for 20-25 minutes.

Homemade pesto

Blend the quince, parsley, oil, parmesan, garlic, almonds and flaky salt into a pesto.

Mix the fresh oysters in flour, egg and breadcrumbs and fry them in butter until golden in a very hot pan.

Arrange 3-5 fried oysters in each shell. Serve on a plate with a sprinkle of fresh parsley, along with potato/cucumber pesto salad, rye bread chips and a lemon wedge and fresh quinces.

Fried oysters with pesto and rye bread chips for 4 people. Enjoy your meal.

Fried oysters

Find all recipes with oysters from the Wadden Sea here

Ingredients

20 oysters
Mel
Rasp
Eggs
4 slices of good rye bread
Rapeseed and olive oil
Flag salt
50 g. fresh swallows
A little parsley
1 dl. neutral oil
3-4 tbsp. Parmesan cheese
1 clove of garlic
12 almonds
100 g. cucumber
150 g. boiled potatoes
1 lemon

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