Reuben Riffel’s grilled oysters with horseradish crème fraîche and parsley-butter gratin

This is a quick and different romantic supper for two, courtesy of celebrity chef Reuben Riffel.

Serves: 2


16 half shell oysters
2 handfuls fresh Italian parsley
freshly ground pepper
2 teaspoons grated horseradish
1/4 cup crème fraîche
1 cup fresh Italian parsley
1 cup fresh bread crumbs
100 g butter


Preheat the oven to 200°C and put the grill on. Put a blob of the horseradish crème fraîche on each oyster and then a blob of the gratin mixture on each. Put under the grill. While the oysters are grilling (they will only take about 3 minutes to cook) put a handful of parsley on two serving plates. When the crème fraîche starts to colour, immediately take the oysters out of the oven and arrange them on the beds of parsley. Grind black pepper over the oysters and serve immediately.

For the horseradish crème fraîche
Mix the horseradish and crème fraîche together well.

For the parsley-butter gratin
Place the parsley, breadcrumbs and butter in a food processor and blend until a smooth paste forms.

Recipe courtesy of Reuben Riffel.

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