Nage of Oysters and Cucumber

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

Nage Base

(yields 150ml)
  • 200ml Cream
  • 15g<

Method

Prepare the nage base: Place the cream into a heavy-based saucepan and over a low heat reduce it by half. Remove from the heat until ready to use.

Melt the butter in a heavy-based pan and add the shallots, garlic and thyme and sweat without colour. Pour the Noilly Prat and white wine onto the shallots and reduce until all the liquid has evaporated. Pour on the