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4
Easy
By John Ash
Published 2023
Josh Silvers, of Jackson’s Bar and Oven in Santa Rosa, has long been one of my favorite chefs and is a wizard with seafood. His recipe for butter-poached oysters is both simple and elegant.
In a medium saucepan, bring the water to a boil over medium heat. Quickly whisk in the butter, a few cubes at a time, to make an emulsified sauce. Turn the heat to low and whisk in 1 or 2 tablespoons of the reserved oyster liquor. Add the oysters, lemon juice, and a pinch of salt.
Poach the oysters until they just begin to firm, about 2 minutes. Be careful not to overcook. Gently stir i
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