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  • 2 slices prosciutto, finely diced
  • 130g brioche (stale), crumbled
  • 1tbsp unsalted butter
  • 1tsp fresh fennel, finely chopped
  • 1tsp fresh Italian parsley, finely chopped
  • 2 lemons, fine zest & juice
  • fresh ground black pepper to taste
  • 24 NZ Pacific oysters, half shell
  • water
  • 3tsp salt
  1. In a non-stick pan on a low heat with no oil, sauté the prosciutto till it begins to crisp, then add the brioche with the butter & fry till golden. Allow to cool slightly till warm & crumble to a fine consistency. Mix in the herbs & lemon zest & season to taste. Set aside but keep warm.
  2. Remove oysters from shells & place in a bowl, pour any juice that comes from the shells in with the oysters. Set the shells on a plate.
  3. In a shallow saucepan place 400mls of water, with 3 teaspoons of salt & the lemon juice and bring to a simmer.
  4. Pour the oysters into the simmering saucepan allowing to poach for approx 30 seconds, then remove & place back into the shells. Top each oyster with a full teaspoon of crumble mix & serve while still warm.
Note: prosciutto can be substituted with quality belly bacon or even ham. Poaching maintains the moisture & a plump the oyster up slightly - the crumble is a tasty colourful option that also offers texture.

Image and recipe courtesy Nurtured Seafood

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