|
| |
| Adapted from "Fou de Saveurs" by Marc Veyrat (Hachette, 1994) |
| 24 bluepoint or Wellfleet oysters, with half shells, all juices reserved |
| 2 1/4 cups vegetable broth |
| 1/2 teaspoon finely grated orange zest |
| 2 tablespoons heavy cream |
| 2 tablespoons unsalted butter, cut into small pieces |
| Salt and freshly ground white pepper. |
| 1. Preheat oven to 475 degrees. Strain oyster juice; reserve 1/3 cup. Rinse and dry shells. Lightly |
| crumple a sheet or two of aluminum foil, and spread across a baking sheet. Arrange shells on foil |
| 2. Place vegetable broth in a medium saucepan over high heat. Boil until broth has reduced to 2/3 |
| cup. Remove from heat, and add tea leaves and orange zest. Cover and set aside for about 4 |
| minutes. Strain, return to saucepan and add oysters. |
| 3. Place pan over medium heat, and bring broth to a bare simmer. Poach oysters for 30 seconds, |
| then remove from heat. Arrange oysters in shells, reserving cooking liquid in pan. |
| 4. Add cream to pan, and bring to a boil. Whisk in butter, and boil for 3 minutes. Using a hand-held |
| mixer or a large whisk, beat liquid to emulsify sauce. Add reserved oyster juice, and boil until |
| mixture is reduced to about 1/3 cup. Season to taste with salt and pepper. |
| 5. Spoon about 1/2 teaspoon sauce on each oyster. Place oysters in oven until heated, about 30 |
| info@barringtonsoftware.com |
| |
|
Barrington
Software Incorporated