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🍽️ Oysters under a Pastry Lid

610 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• salt
• 80 ml water
• 25 ml vegetable oil
• vegetable oil (for brushing)
• 12 oysters
• 60 g light green savoy cabbage leaves
• 20 g butter
• 80 ml vegetable stock (jar)
• 40 ml whipping cream
• pepper (from the mill)
• coarse salt
• 8 napa cabbage

Instructions

1. 1. Put flour and salt into a bowl.
2. 2. Add water and oil.
3. 3. Knead everything into a smooth, elastic dough.
4. 4. Lightly brush the dough with oil.
5. 5. Let the dough rest at room temperature for about 1 hour.
6. 6. Wash the oysters thoroughly.
7. 7. Hold an oyster with the curved side down in a kitchen towel.
8. 8. Firmly pierce the back of the hinge with an oyster knife.
9. 9. Twist the shell open.
10. 10. Cut the top muscle from the shell.
11. 11. Remove the top shell.
12. 12. Cut the bottom muscle from the bottom shell.
13. 13. Drain the oyster liquor.
14. 14. Leave the oysters in the bottom shell half.
15. 15. Remove the stems from the savoy cabbage.
16. 16. Blanch the vegetable in plenty of boiling salted water for about 3 minutes.
17. 17. Immediately shock it with cold water.
18. 18. Let the vegetable drain.
19. 19. Chop the vegetable finely.
20. 20. Heat butter in a pot.
21. 21. Sweat the savoy cabbage over medium heat.
22. 22. Pour in vegetable stock and cream.
23. 23. Pepper the mixture.
24. 24. Cook over medium heat until almost all the liquid has evaporated.
25. 25. Distribute the lukewarm savoy cabbage mixture over the oysters.
26. 26. Line a round, ovenproof dish with coarse salt.
27. 27. Distribute the oysters in the dish.
28. 28. Cover the oysters with the Chinese cabbage leaves.
29. 29. Roll out the strudel dough on a little flour.
30. 30. Ensure the dough is large enough for the dish.
31. 31. Brush the edges of the dough with water.
32. 32. Place the dough on the dish.
33. 33. Press the dough down well.
34. 34. Preheat the oven to 200 degrees (conventional heat or top/bottom heat, middle rack).
35. 35. Bake the oysters for about 5 minutes.
36. 36. Serve the oysters directly in the dish.

Nutrition per serving

• kcal: 610
• Protein: 26 g · Fett/Fat: 29 g · Carbs: 58 g