Open and drain the oysters, reserving the juice. Strain the juice. Poach the shelled oysters in their juice.
Drain the oysters and roll them each in a strip of bacon.
Prepare a salad with the watercress, lettuce and tomatoes.
Heat a mixture of equal parts butter and oil in a pan. When the butter mixture is hot, arrange the oysters in the frying pan and cook for 2 to 3 minutes, turning halfway through cooking.
Deglaze the pan with vinegar.
Present the salad in the centre of the platter with the oysters around it. Decorate with pine seeds and drizzle with the flavored vinaigar.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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