Hot oysters with sorrel and diced apples from Normandy
- 36 Oyster n ° 3
- 30 cl Cider
- 60 g sorrel
- 3 Apple of Normandy
- 90 g Butter
- Guérande salt flower
- Ground pepper
- Preheat the oven to 90 ° C (Th.3). Open the oysters, detach them gently from their shells. recover their water in a jumper. add the cider and poach the oysters 30 s. arrange them in individual casseroles.
- Sweat the chopped sorrel in half of the butter. book.
- Peel and cut the apples in very small dice. sweat them quickly with the remaining butter and a pinch of Guérande coarse salt.
- Garnish the casseroles with the sorrel and the apple, and sprinkle some oyster cooking juices. bake the casseroles 10 min. serve hot with rye bread.