Recipe - Grilled Ostrich Medallions

16 Fresh large oysters
200 g Rocket; (7oz)
2 Celery sticks
4 Spring onions
1 Clove garlic
2 Shallots
2 Shots Pernod
1 bn Fresh watercress
4 tablespoon Fresh toasted breadcrumbs
50 g Fresh Parmesan cheese peeled
into; (2oz)
; shavings
10 g Fresh tarragon; (1/2oz)
40 g Fresh flat leaf parsley; (1
One half oz)
30 g Butter; (1oz)
1 Lemon; juice of
Cayenne pepper
450 g Rock salt; (1lb)
Olive oil
Salt and pepper

To prepare the oysters, give them a quick wash first before opening them
with an oyster knife and clean out any remaining shell that may be in the
fresh part of the oyster. Loosen the meat from the shells and leave to one
side while you make the filling for the oysters.

To make the topping, finely chop the shallot, garlic, celery and spring
onion and place into a hot pan with a little olive oil and cook slowly
without colour for about 30 seconds.

Chop the watercress and herbs and leave to one side, add the herbs and
watercress, 2 pinches of cayenne pepper and season. Place in a blender with
an ounce of butter. Puree slightly but not smooth and add more seasoning if
needed and spoon the mix onto the scallops in the shells. Top with a
sprinkle of the fresh breadcrumbs and palce under a preheated hot grill
for about 2 minutes, until hot and golden brown.

While it is cooking, dress the rocket in the lemon juice, olive oil and
seasoning. Place in a bowl topped with parmesan shavings.

Serve the oysters on a large dish on top of the rock salt.

Converted by MC_Buster.

Per serving: 273 Calories (kcal); 25g Total Fat; (73% calories from fat);
4g Protein; 16g Carbohydrate; 66mg Cholesterol; 169477mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; One half Fruit; 5 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.