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Posted September 2006
Wine Country Recipe
Butter Poached Oysters with Zucchini, Leeks and Caviar
Courtesy Evan Treadwell, Chef / Lido Restaurant
Ingredients
- 1/2 cup diced leeks, white part only
- 20 fresh oysters in the shell
- 1/2 cup white wine
- 1/2 cup fish fumet
- 1/2 cup bottled clam juice
- 1/2 cup oyster Liquor, reserved from oysters
- 1 tablespoon Cognac
- 2 small shallots, peeled and minced
- 1 cup zucchini brunoise
- 1 sprig thyme
- 1 bay leaf
- 1/4 cup heavy cream
- 6 tablespoons unsalted butter
Method
Blanch leeks in boiling water for 5 minutes. Drain leeks,
reserving 1/4 cup water. In a sautépan combine leeks and
water and cook, covered, over very low heat until very tender,
all the juices should have evaporated. Do not salt, the
oyster's juices will provide this. Cool and reserve until
needed.
While leeks are simmering, shuck oysters, reserving juices. Rinse
oysters in wine and clam juice mixture. Reserve oysters.
In a small stainless steel or non-reactive saucepan combine
the wine, fumet, clam juice, oyster juice, Cognac, shallot, thyme
and bay leaf. Bring to a boil, reduce to a simmer and cook
until one-third original volume. Stir in cream return to
a boil and whisk in butter until emulsified, lightly coating
the back of a spoon. Strain through a fine strainer pushing
well on aromatics to extract all liquids. Keep warm until
ready to serve.
To serve oysters
Combine sauce, leeks and zucchini in a saucepan. Bring
to a gentle boil. Add oysters and swirl until just poached,
about 45 seconds. Spoon into individual oyster shells and
garnish with caviar and chervil. Serve immediately. |
