Oyster Gratinée with Lemongrass & Coriander
Try this oyster gratinée with lemongrass and coriander for something a little bit special.
100g FAGE Total
¼ tsp powdered lemongrass
Sprig fresh coriander (chopped)
100g spinach (cooked)
50g button mushrooms (sliced and cooked)
50g fresh breadcrumbs
For a trivet: baking beans or rice
Preheat the oven to 350F/180C/Gas Mark 4.
- Open up all six oysters. Drain the juice into one bowl and place the oyster pearls (flesh) into a separate bowl.
- In the bowl containing the juice add the yoghurt, lemongrass and coriander and mix together.
- Wash the oyster shells.
- Next, place the beans or rice into an oven proof dish, and arrange the shells on top. This helps keep the oyster shells stable as they bake.
Divide the spinach and mushrooms between each shell and place the oyster pearl on top. Spoon on the yoghurt dressing and sprinkle with breadcrumbs.
- Bake in the oven until the tops have turned a golden brown colour.