Oysters with beef and horseradish jelly

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Bruno Loubet's luxurious canapé combines oysters, a rich beef consommé jelly, freshly grated horseradish and chives. The earthiness of the beef and the saltiness of the oysters makes a winning combination in this oyster and horseradish canapé recipe.

First published in 2015
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  • Oyster knife


To begin, add the port, vinegar and beef consommé to a small saucepan and bring to the boil. Simmer and reduce to 200ml. Meanwhile, soak the gelatine in cold water until soft
  • 5 tbsp of port
  • 1 tbsp of sherry vinegar
  • 250ml of beef consommé
  • 1 gelatine leaf
Squeeze any excess liquid out of the gelatine and add to the consommé mixture. Stir well, then line 2 large plates tightly with cling film. Pour the jelly on to the cling film, creating a 2-3mm thick layer of jelly on each sheet. Place in the fridge to set
Shuck the oysters and place on crushed ice. Cut the jelly into 16 pieces and place the pieces on to the oysters. If necessary, use the blade of a small knife to help you
Sprinkle some chopped chives and freshly grated horseradish on top to finish and serve immediately
First published in 2015

After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

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