Lightly poached oysters with cabbage, horseradish and potato

by Stefen Snitgaard and Marcel Rodrigues, Restaurant Ros

Recipe for 4 people

Bring the oyster juice to the boil, add the whipping cream and cook until creamy and flavour with horseradish and lemon to taste.

Blanch the cabbage in a little salted water. Make the potatoes into balls and boil them until tender. Before serving, place the oysters in the hot cream for about 1 minute to poach them slightly.

Poached oysters for 4 people. Enjoy your meal.

poached oysters

Find all recipes with oysters from the Wadden Sea here

Ingredients

4 oysters
2 dl. cream
Horseradish
Lemon
1-2 baking potatoes
Cabbage (black cabbage, cauliflower)

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