1 . Preheat oven to 425°F (220°C).
2. Mix together the cream and Oyster tartar.
3. Spread the insides of the the mini vols au vent with cream and top with Oyster Tartare. Bake just to heat through, 2-3 minutes.
4. Remove from oven and decorate with parlsey or watercress.
5. Serve immediately with a green salad and a good, dry white wine
The Chef’s Tip : Ideal with a dry or half dry white wine.
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