Last summer, the creators of The Taste Tourist came to visit us. They made two delicious recipes with our salt. These oysters with tomato compote and papillot of sea bass with samphire. Since the oyster season has started again, we hereby like to share the oyster recipe with you. It is a recipe by Jeroen De Pauw which he made for njam! De Smaaktoerist 3.0′, a television program in Belgium.
4
Easy
20 minutes
First, skin the tomatoes. You do this by cutting a cross in the tomatoes and then soaking them briefly in boiling water. This will loosen the skins and you can then pull them off. After peeling, cut the tomatoes in half. Put a pan on low heat and add the olive oil, shallot, garlic and pepper. Is it fragrant? Then add the tomatoes with a pinch of Pure Zeeland Salt and lemon juice. Let this simmer for 15 minutes. Open the oysters and place on a plate. At the last moment, spoon the tomato compote on top and serve.
Enjoy your meal!
Do you have another recipe that includes Zeeland Salt? Let us know at info@zeeuwschezoute.nl. Who knows, you might see your recipe featured soon. Of course, you may also tag us on Instagram or send us a private message.
Photo credit: Kaat Bosch
