The Topping:

  • Breadcrumbs, fresh, sourdough 125 g
  • Cheese, parmesan, grated 65 g
  • Pine nuts, chopped, toasted 80 g
  • Olive oil 50 ml
  • Shallots, brunoise 100 g
  • Smoked, cured, beef slices, chopped 12 pc
  • Colman's Dijon Mustard (2x2.25kg) 35 g

Plating and Serving:

  • Oysters, half shell 60 pc
  • Salt, rock 620 g
  • Artichoke hearts, in oil, drained, thinly sliced 10 pc
  • Lemon wedges, to serve 10 pc
  1. The Topping:

    • In a bowl, combine sourdough breadcrumbs, grated parmesan and pine nuts. Set aside.
    • Heat oil in a large frying pan, add the shallots, cook for 5 minutes until soft. Add the chopped smoked beef, cook for another 5-7 minutes, until the meat is crispy.
    • Combine the Knorr Hollandaise Sauce and Colman's Dijon Mustard.
  2. Plating and Serving:

    • Place the oysters onto the rock salt and top with the smoked beef mix, artichokes, Knorr Hollandaise Sauce and the breadcrumb mixture. Bake in the oven for 8-10 minutes until golden brown.
    • Serve the oysters in the pan with lemon wedges to squeeze over.