Bresc BV

Frittierte Austern mit Blumenkohlcreme


  • 10 oysters
  • 1 head of cauliflower
  • 50 g flour
  • 50 g breadcrumbs
  • 40 g Bresc Thai yellow curry
  • 20 g Bresc Couscous spice mix
  • 2 dl cream
  • 1.5 dl vinegar
  • 0.5 dl water
  • 4 salty fingers
  • 2 eggs
  • salt and pepper

Preparation method

Open the oysters, throw out the liquid and drain the oysters on kitchen paper. Divide the cauliflower into florets and rinse them. Cook half the cauliflower for 15 minutes. Bring the water, vinegar and Thai yellow curry to the boil. Add the other half of the cauliflower and seal in a vacuum bag. Drain and puree with the cream, the couscous spice mix and two oysters. Season with salt and pepper. Roll the oysters in the flour, breadcrumbs and eggs. Fry oysters for 3 to 4 minutes at 170°C. Serve the oysters with the cream and garnish with the sweet-and-sour cauliflower and salty fingers.

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