Gratinated Oysters with Plantin Black Truffle

Scallops marinated in Plantin black truffle juice
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> Estimated gourmet budget for the entire recipe: €20–25 per person

Ingredients

> 12 oysters
> 20 g fresh Plantin black truffle
> 15 g Plantin black truffle brisures
> 100 ml heavy cream
> 20 g unsalted butter
> 1 shallot, finely chopped
> Freshly ground black pepper

 

Iodine flavors enhanced by the intensity of black truffle

Beneath their pearly shells, warm oysters reveal a completely different character: rounder, more indulgent, enhanced by the aromatic depth of black truffle.

 

This delicate recipe celebrates the perfect balance between marine freshness, the smoothness of butter, and the woody intensity of Plantin black truffle. A refined starter, ideal for festive tables or special occasions.

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Scallops marinated in Plantin black truffle juice

Preparation of Gratinated Oysters with Black Truffle

Carefully open the oysters. Gently detach them from their shells and reserve their liquor.
Strain the oyster water through a fine sieve to remove any impurities.

In a small saucepan, melt the butter over low heat.
Add the finely chopped shallot and let it sweat for 2–3 minutes without browning.
Pour in the cream and the strained oyster liquor, then gently bring to a simmer.

Remove from heat, add the Plantin black truffle brisures, season lightly with pepper, and let infuse for 2 minutes to allow the aromas to develop.

Place the oysters back into their shells.
Generously spoon the hot truffle sauce over them.

Place under the oven grill for about 3 minutes, just enough to warm them through and lightly gratinate the surface without overcooking.

Place the oysters back into their shells.
Generously spoon the hot truffle sauce over them.

Place under the oven grill for about 3 minutes, just enough to warm them through and lightly gratinate the surface without overcooking.

Chef Plantin’s tip(s)

 

Do not overcook the oysters: excessive cooking will make them firm.

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For extra intensity, add a drop of truffle oil just before serving.
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Serve with a dry, mineral white wine such as Chablis or Sancerre for a perfect pairing.

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