Recipe
for :
This year (2008) sees the 10th birthday of Loch Fyne
Restaurants (www.lochfyne.com),
the UK’s most popular seafood restaurant group.
 To
celebrate its 10th year, Loch Fyne Restaurants has compiled
a list of ‘top ten’ sustainable fish dishes,
with contributions from staff, guests and partner companies.
Mark Derry, Managing Director and company founder said:
“We asked some of our favourite people to give
us their most loved recipes using fish and shellfish
from sustainable sources. We discovered that many of
the people we work with day to day - the oyster farmer
from the loch, the salmon farmers, even our waiting
staff - have a real talent in the kitchen so we are
excited to share their recipes as we celebrate our birthday.”
This recipe comes from Aileen Gowans, Oyster Farm Manager,
who prefers her Oysters in Oatmeal . . .
Ingredients
for Oysters in Oatmeal
Fresh oysters in their shells
1 x 200g bag ready prepared spinach
Pinch of salt
Medium oatmeal (the amount needed will depend on
the number of oysters used)
15g / 1/2 oz knob of butter, plus extra if needed
2 tbsp double cream
Lemon juice for squeezing
Lemon wedges and fresh flat-leaf parsley to serve
How
to make Oysters in Oatmeal
- Carefully
remove oysters from shell - (lay on a clean kitchen
towel to allow surplus liquid to run off). Retain
the shells so that they can be used to serve the dish.
- Wash
the spinach and then put it in a large saucepan, tearing
any large leaves into 2 or 3 pieces. Add just enough
water to cover the bottom of the pan and sprinkle
with a little salt. Cook covered over a medium heat
until the spinach has shrunk - remove lid to boil
off excess water.
- Spread
some oatmeal on a plate - gently roll the oysters
in it to lightly coat them all over.
- Heat
frying pan until medium hot. Put a good knob of butter
in the pan - fry the oysters, for two minutes on each
side, until the oatmeal has turned golden brown.
- While
the oysters are cooking press all remaining water
out of the spinach, stir in some cream and heat through.
- Spoon
some spinach into each of the oysters' shells and
then lay oysters on top to serve.
- Serve
immediately, squeezing a little lemon juice over both
oysters and spinach.
Serves
as many as you like - allow 2 - 6 oysters per person
Loch
Fyne Restaurants
www.lochfyne.com
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