Oyster Pâté on Sourdough
1 small onion, sliced
200 g oyster meat, juice reserved (about 12 large, fresh oysters)
125 ml MCC or a dry sparkling wine
1 sprigs fresh thyme
1 small clove of garlic, sliced
pinch of saffron
zest of 1 lemon
150 g butter, melted
2.5 ml lemon juice
pinch of salt
Place the onion, oyster juice, sparkling wine, thyme, garlic, saffron and lemon zest in a saucepan and cook slowly until only 1 tsp of syrupy liquid remains.
Add the oysters and warm through. Do not cook. Remove from the heat.
Melt the butter and keep warm.
Place the oyster and onion mixture in a blender with the eggs and half the melted butter. Add the lemon juice and salt and blend until smooth.
Pass through a fine sieve and beat in the rest of the warm butter.
Place in desired moulds in a bain marie, cover the tray with foil and bake at 150 degrees for 20 - 40, minutes until set. Leave to cool.
Pour clarified butter on the surface of the pâté and refrigerate.
Serve with onion marmalade and toasted sourdough bread (thinly sliced and toasted is also delicious) - and most definitely a glass of 2017 La Motte MCC!