Poached Jersey Oysters
Food
Main Courses
Starters
Gluten-free
Steve Smith, head chef, Bohemia, Jersey
8 Servings
Ingredients
FOR THE OYSTER VELOUTÉ
60g shallots, finely diced
100ml Noilly Prat
120g fresh oysters
100g oyster juice
200ml double cream
200ml crème fraîche
40ml chardonnay vinegar
To taste lemon juice & salt
FOR THE OYSTER EMULSION
20g seaweed butter
60g shallots, finely sliced
100ml Noilly Prat
120g raw oysters
100ml oyster juice
40ml champagne vinegar
200ml double cream
200ml crème fraîche
Pinch salt
To taste lemon juice
FOR THE OYSTER POACHING LIQUID
100ml Champagne
100ml oyster juice
25g seaweed butter
16 large oysters
FOR THE OYSTER TAPIOCA
50g cooked tapioca
50ml oyster velouté
2 tbsp cucumber, finely chopped
1 tbsp fennel cress/dill, finely chopped
5-10ml yuzu juice
To taste salt
FOR THE CUCUMBER PICKLE
1/4 cucumber, finely diced
2 shallots, finely chopped
1 tbsp dill/fennel, chopped
3 tbsp white balsamic vinegar
Method
-
OYSTER VELOUTÉ: Put the shallots and Noilly Prat into a medium-sized pan. Reduce by half over a gentle heat until shallots become transparent. Add half of the oyster juice and half the oysters. Bring back to the boil and reduce by a quarter. Add the cream and crème fraîche and bring back to the boil, take off heat and blend. Return to pan, add remaining oyster juice and oysters. Bring to the boil and take off the heat. Add chardonnay vinegar and blend. Pass the sauce through a fine sieve. Add lemon and salt as necessary.
- OYSTER EMULSION: In a saucepan, combine the shallots and Noilly Prat and over a medium heat reduce by half. Add half the oysters and oyster juice and reduce by a quarter. Add the cream and crème fraîche, cover in cling film and leave to steep for 20 minutes. Add remaining oysters, juice and seaweed butter, and blend until smooth. Pass through a chinois and add the vinegar. Season with salt and a little lemon juice if required. Keep at 62°C during service.
- OYSTER POACHING LIQUID: Warm all the ingredients to 62°C for 30-60 seconds. Reserve for service.
- OYSTER TAPIOCA: Warm the oyster velouté and tapioca, mix thoroughly. Allow to cool. Add all the other ingredients and season.
- CUCUMBER PICKLE: Place the cucumber and vinegar into a vac bag on the highest setting. Open straight away and drain the vinegar. Lay on a blue cloth to drain for a few minutes. Place in a small bowl and mix in the shallot and fennel fronds. Keep at room temperature. Place a little pickle on each oyster when serving.
