Oysters with Herbs and Camembert

Name: Oysters with Herbs and Camembert
Yield: 4 servings
Ingredients: 32 oysters; 2 oz (60 g) shallots chopped; 1 oz (25 g) fresh herbs (basil; chervil; chives) chopped; 1/2 cup (125 mL) fish stock; 1/2 cup (125 mL) 35 % whipping cream; 2 oz (60 g) Canadian Camembert or Canadian Triple-Crème cheese

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Lunch
Hors D'oeuvres & Appetizers

This is the Oysters with Herbs and Camembert recipe.

Prep: 30 min
Cooking: 5 min - 10 min

Yields 4 servings

Ingredients

32 oysters
2 oz (60 g) shallots chopped
1 oz (25 g) fresh herbs (basil, chervil, chives) chopped
1/2 cup (125 mL) fish stock
1/2 cup (125 mL) 35 % whipping cream
2 oz (60 g) Canadian Camembert or Canadian Triple-Crème cheese

READY FOR REWARDS?

Preparation

Open oysters, saving juice in a saucepan. Remove oysters from shells and place on a baking sheet. Add fish stock and shallots to oyster juice. Reduce a little, add cream and reduce to about 3/4 cup (180 mL).

At the last moment, add fresh herbs. Top each oyster with a slice of Canadian Camembert and place under broiler for 1 minute. Arrange oysters in shallow bowls and pour over sauce.

Jean Soulard, Executive Chef, Le Château Frontenac