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Oysters In Vegetable Shells
Algemeen
Bereidingstijd: 0-10 minuten
Maaltijdgang: Hoofdgerecht /
Soort keuken: Internationale keuken
Techniek:
Aantal personen:
Ingredienten:
Oysters in Vegetable Shells
1 doz Foyle Oysters 6 medium potatoes
2 leeks (oil for deep frying) 3 (fat) carrots - peeled
3-4oz samphire - washed in cold water 1 measure Irish Whiskey
1/2 pint fish stock 4oz cream
4oz butter
Voorbereiding:
Bereidingswijze:
Turn carrots and potatoes into oval shapes (6 potato, 6 carrot), the same size as oyster shells. Cook them in boiling water until al dente, remove and slice off 1/2 (top to tail). Make an indentation in the large half by scooping out a small amount of the flesh.
Cut leeks into thin julienne strips, fry in oil until crispy. Drain and hold in a warm place.
Boil Samphire for approximation four minutes. Drain and refresh in cold water.
Open Oysters
Put fish stock in a medium sized pan and reduce by 2/3. Add whiskey, cream and 2oz cold butter. Stir and season with fresh ground pepper and a little juice from the oysters.
Toss the samphire in melted butter.
Put samphire in the centre of plates. Arrange carrots and potatoes around samphire
Heat sauce gently and poach oysters in liquid for 30 seconds only. Put oysters into vegetable shells, cover with sauce. Garnish with the vegetables and finish with leeks
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