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Oysters in Oatmeal

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

Oysters in Oatmeal

Loch Fyne Restaurants
www.lochfyne.com

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