Ingredients for 4 people:
- 16 oysters
- 200 gr of firm white fish in 16 thinly sliced (halibut, brill, turbot)
- 1 small zucchini
- 200 ml of sour cream
- some white wine
How to:
Open the oysters and collect the oyster juice in a bowl.
Cut the oysters from the shell and let them drain in a sieve.
Cut the zucchini into small pieces and add some olive oil.
Season the zucchini with salt and pepper, some oyster juice and/or a little bit of fish stock.
Grease a baking sheet with olive oil and add 8 slices of white fish.
Scatter the chopped zucchini and 2 oysters, cover with the remaining 8 slices of white fish and garnish with salt and pepper.
Preheat the oven to 175 °C.
Put the oyster juice in a saucepan with some white wine, letting it thicken to about one third of the original amount. Taste it and see if you have to add some fish broth for more flavour. Add the sour cream and season with salt and pepper.
Let the Ravioli bake in the oven for approx. 5 minutes. Please be careful not to burn it because the fish is thin.
Et voila, bon appetite!
