{"id":44593,"date":"2020-09-10T11:14:54","date_gmt":"2020-09-10T09:14:54","guid":{"rendered":"https:\/\/carmencita2.dev3dids.com\/recetas\/escabeche-templado-de-ostra\/"},"modified":"2023-10-24T22:50:17","modified_gmt":"2023-10-24T20:50:17","slug":"warm-pickled-oysters","status":"publish","type":"page","link":"https:\/\/carmencita.com\/en\/recipes\/warm-pickled-oysters\/","title":{"rendered":"Warm pickled oysters"},"content":{"rendered":"\t\t
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A hundred years of cooking with spices<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Kiko Moya<\/span><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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L\u2019Escaleta (Cocentaina, Alicante)<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Warm pickled
oysters<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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With bay leaf, black pepper, ginger, clove, cardamom, anise and saffron<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingredients for 4 people<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For the brine<\/strong>
1 L poultry broth
250 g of white wine vinegar
150 g of extra virgin olive oil
150 g of carrots, finely julienned
150 g of onion, finely julienned
100 g de bulbo de hinojo fresco
30 g of fresh, clean ginger
5 g of sal
2 sachets of Carmencita powdered saffron<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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7 black peppercorns
5 anise seeds
3 dried bay leaves
3 dried bay leaves
3 pieces of green cardamom
1 clove
zest of one lemon
Zest of half an orange<\/p>\n<\/p>\n

One oyster per person<\/strong><\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Preparation<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For the brine<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Saut\u00e9 the garlic cloves in the oil and, later, the julienned vegetables. Before they brown, deglaze with the vinegar and allow up to half to be consumed.<\/p>\n<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      A\u00f1ade el caldo de ave y, tambi\u00e9n, las especias, la sal, el azafr\u00e1n y el jengibre. Let the mixture reduce a third in volume and reserve the brine.<\/p>\n

      With the oyster open and separated from the shell, you only have to heat the brine to later add the oyster and remove immediately from the fire while hot. It will be enough to cook the oyster slightly and add brine just before serving it
      You can use this brine base for any dish you like, above all, in dishes related to the sea. Like mackerel fillets or mussels.<\/p>\n<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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      A hundred years of cooking with spices Kiko Moya L\u2019Escaleta (Cocentaina, Alicante) Warm pickledoysters With bay leaf, black pepper, ginger, clove, cardamom, anise and saffron Ingredients for 4 people For the brine1 L poultry broth 250 g of white wine vinegar150 g of extra virgin olive oil150 g of carrots, finely julienned150 g of onion, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":44555,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-44593","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nWarm pickled oysters<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/carmencita.com\/en\/recipes\/warm-pickled-oysters\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" 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