Oysters Millionaire Food

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OYSTERS MILLIONAIRE



Oysters Millionaire image

This recipe was made for us many years ago. We enjoyed it immensely and regularly make it at home as an appetizer. We just spoon the sour cream, however, those with a bit of flair might like to improve the appearance of the dish by piping the sour cream onto the oysters.

Provided by Chef AlexE

Categories     < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

12 fresh oysters, on the half shell
50 g shaved smoked salmon
100 g light sour cream
50 g black caviar
lemon wedge

Steps:

  • Arrange the oysters on a serving platter.
  • Cut the smoked salmon into strips about 10mm wide and 25mm long.
  • Arrange the salmon strips on top of the oysters.
  • Spoon, (or pipe) about half a teaspoon of sour cream onto the top of of the oyster and salmon strip.
  • Spoon about half a teaspoon of cavair onto the top of each.
  • Serve with lemon wedges to taste.
  • Enjoy.

Nutrition Facts : Calories 806.5, Fat 35.5, SaturatedFat 12.2, Cholesterol 640.5, Sodium 1849, Carbohydrate 38.8, Sugar 0.2, Protein 81.6

ROASTED OYSTERS WITH GARLIC-PARSLEY BUTTER



Roasted Oysters with Garlic-Parsley Butter image

Provided by Marc Murphy

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 stick unsalted butter, softened
1/4 cup roughly chopped fresh parsley
2 tablespoons minced shallots
1 1/2 teaspoons grated lemon zest
1 tablespoon roasted garlic
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
24 oysters (in the shell)
1 baguette, cut into 1/2-inch-thick slices

Steps:

  • Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
  • Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.

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