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Ingredients
- oysters 12, shucked and in the half shell
- rock salt 1 pack
- fennel seeds a pinch
- butter
- fennel 1/2 bulb, plus fronds
- Pernod 1 tbsp
- lemons 2, 1 cut into quarters
- double cream 2 tbsp
- Tabasco (optional)
Method
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Step 1
Lay the oysters on the rock salt on a baking sheet. Crush the fennel seeds lightly and fry in 1 tbsp of butter for a minute or until they start to smell toasty. Add the fennel and fry for 2 minutes, add the Pernod and any oyster juices from the shells and bubble briefly. Add the lemon zest and cream off the heat and season. Spoon some of the mix into each oyster.
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Step 2
Heat a grill to very high and grill the oysters until the top of the cream starts to brown and bubble. Serve with lemon wedges and add a shot of Tabasco to each if you like.
Nutritional Information
- Kcals 203
- Fat 10.7g
- Carbs 9.7g
- Fibre 1g
- Protein 14.8g
- Salt 0.5g