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Oyster Gratin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.3926
Energy (kCal)385.476
Carbohydrates (g)24.7914
Total fats (g)29.5529
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. In a skillet on medium-high heat, melt butter. When butter sizzles, add parsley, celery, green onions and garlic, cook for 2 minutes. Add watercress and cook for a further minute. | 3. Place in food processor and pureé with 2 tbsp (25 mL) breadcrumbs and Pernod. Season with salt and pepper. | 4. Place oysters and 1 tbsp of oyster juice in small gratin dish. Top with watercress pureé and sprinkle with remaining breadcrumbs. Bake 10 minutes or until edges of oysters have curled slightly. | 5. For an alternate presentation, oysters can be topped with pureé and baked in their shells. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 cup 342.0 15.714 10.686 28.8
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    celery 2 tablespoons chopped 2.4 0.4455 0.1035 0.0255
    green onion 2 chopped 38.34 8.1508 1.3774 0.6674
    garlic clove 1 chopped - - - -
    watercress leaf 1/2 cup chopped - - - -
    breadcrumb 1/4 cup - - - -
    pernod 1 teaspoon - - - -
    salt black pepper ground - - - -
    oyster juice 8 chucked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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