Souffléed Horseradish Oysters
Published December 11, 2012
Tony Cenicola/The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
6 tablespoons crème fraîche
2 tablespoons prepared horseradish
1 teaspoon ketchup
2 tablespoons minced chives
Ground white pepper
2 large egg whites
3 dozen oysters on the half-shell
Nutritional analysis per serving (6 servings as a first course)
19 grams carbs; 158 milligrams cholesterol; 290 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 1 gram fiber; 369 milligrams sodium; 30 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler. Place crème fraîche in a medium-size bowl and mix in horseradish, ketchup and chives. Season with pepper. Beat egg whites until they hold peaks. Fold into crème fraîche mixture.
- Step 2
Arrange oysters on a baking pan lined with crumpled aluminum foil to hold them steady, or place them in madeleine pans. Spoon about a tablespoon of the crème fraîche mixture on each. Broil about 3 inches from the source of heat, a minute or so, until lightly dappled with brown on top. Arrange on a platter or on individual plates and serve.
Private Notes
Comments
Different and fancy but easy to make. Certainly needs champagne to serve with!
Used sriracha instead of ketchup, just incredibly delicious!