Alaska Fish Recipes
From pristine brooks to wild open seas, nothing compares to freshly caught and prepared seafood.
Solstice Cognac and Gruyere Oysters
Ingredients
18 freshly shucked raw oysters
3 tbsp butter, melted
2 tbsp minced shallots
2 tbsp cognac or brandy
1 tsp chopped fresh tarragon
3/4 tsp cracked black pepper
1/3 cup shredded Gruyere cheese
3 tbsp butter, melted
2 tbsp minced shallots
2 tbsp cognac or brandy
1 tsp chopped fresh tarragon
3/4 tsp cracked black pepper
1/3 cup shredded Gruyere cheese
| Nutrition Facts | |||||||
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Serving Size 92 g
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Amount Per Serving
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Calories 90
Calories from Fat 42
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% Daily Value*
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Total Fat 4.6g
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7% | ||||||
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Saturated Fat 2.2g
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11% | ||||||
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Trans Fat 0.0g
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Cholesterol 52mg
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17% | ||||||
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Sodium 198mg
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8% | ||||||
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Total Carbohydrates 3.6g
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1% | ||||||
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Dietary Fiber 0g
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0% | ||||||
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Sugars 0g
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Protein 6.6g
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Nutrition Grade B+
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* Based on a 2000 calorie diet
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Methods/steps
Spread 3 cups (750 mL) coarse salt on rimmed baking sheet; nestle oysters into salt. Set aside.
In bowl, combine butter, minced shallots, cognac, chopped tarragon and pepper; spoon over oysters. Sprinkle with Gruyère cheese.
Broil oysters until cheese is bubbly and light golden, about 4 minutes.
Servings: 18
