Vacuum Cooking Recipe: Baked Oyster

Oct 14, 2021

Ingredients

Oyster	One	Chopped Onion	5g
Mozzarella Cheese	15g	Dill	3g
Thyme	3g	Calcium	3g
Lemon	One	Sale	3g
Sugar	Proper Amount	Ground Nutmeg	Small Amount
White Pepper	5g	Olive Oil	10g
Parmesan Cheese	3g	Butter	15g
Flour	15g	Milk	80ml

Directions

Step 1: Clean the oyster and crack its shell. Meanwhile, slice the lemon and put it aside.

Step 2: Take out the oyster and place it in the vacuum bag with olive oil, dill and thyme. Cook them in the sous vide cooker at low temperature (60℃) for 8-9 minutes, then set aside.

Step 3: Add some water, salt and soy lecithin into the lemon juice and whip it into a frothy treat.

Step 4: Make the creamy sauce: Melt the butter and the flour in the same-size ratio and fry with the chopped onion. Next, add milk, salts, sugar, white pepper and ground nutmeg until fragrant.

Step 5: Allow the cooked oyster to simmer gently with creamy sauce, a pinch of salt, brandy, and sprinkle a little cheese over them.

Step 6: Place the oyster in the shell and put another layer of Parmesan cheese. Bake it in the oven at 200℃ until topping is browned, then drizzle with olive oil.

Step 7: Use the culinary torch to bake the lemon wrapped with sugar and place beside the oyster garnished with thyme and caviar.

Step 8: Take the baked olivines out of the oven and put them on the bottom of the plate. Drizzle with some brandy and light the fire.