POACHED OYSTERS IN ANISE-FLAVORED CREAM WITH BLACK PEPPER CREME FRAICHE AND CAVIAR
Steps:
- Combine the creme fraiche, 1/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl, and mix well. Transfer to a fine mesh strainer and place over a bowl. Let the mixture drain, refrigerated, for up to 2 hours. Cover until needed.
- Drain the oysters in a fine mesh strainer over a bowl, and reserve their liquid to equal 1 1/2 cups.
- Melt the butter in a medium pot over medium-high heat. Add the shallots and cook, stirring, for 2 minutes. Add cayenne pepper. Add the heavy cream, the 1 1/2 cups oyster liquor, and the liqueur, and bring to a boil over medium-high heat. Add the remaining 1 teaspoon of salt and 1 teaspoon of black pepper, and reduce the heat to medium. Simmer until reduced by 50 percent in volume, about 10 minutes. Remove from the heat. Add half of the spinach to the cream and puree with an immersion blender, or in batches in a blender or food processor. Strain through a fine-mesh strainer into a large clean saute pan, and keep warm.
- Heat the oil in a medium stockpot to 350 degrees F.
- Add the remaining spinach to the pot in batches and fry until crispy, about 45 seconds. With a slotted spoon remove the cooked spinach and drain on paper towels. Season lightly with salt to taste.
- Add the oysters to the sauce and bring to a gentle simmer. Cook until the edges of the oysters start to curl, about 3 minutes, depending upon their size. Remove from the heat.
- To serve, arrange 6 oysters around the inner edge of a shallow, rimmed soup bowl like the spokes of a wheel, and spoon 1/2 cup of sauce around the oysters.
- Spoon a dollop of Black Pepper Creme Fraiche into the center of the bowl, top with a teaspoon of the Beluga caviar, and garnish with fried spinach. Repeat with the remaining ingredients and serve.
POACHED OYSTERS AND ARTICHOKES WITH CHAMPAGNE CREAM
Part of what makes this luxurious dish so delicious is that the spinach, artichokes, and oysters have a similar texture and the same soft, gentle flavors.
Categories Champagne Milk/Cream Onion Shellfish Poach Valentine's Day New Year's Eve Vinegar Oyster Artichoke Spinach Winter Gourmet
Yield Makes 4 (first course) servings
Number Of Ingredients 20
Steps:
- Prepare artichoke bottoms:
- Fill a 3-quart saucepan halfway with water and add vinegar, oil, and salt, then whisk in flour. (Do not heat.)
- Cut off top inch of leaves of 1 artichoke with a serrated knife, then cut stem flush with base and discard stem. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim dark green fibrous parts from base and side of artichoke with a sharp paring knife, then cut remaining leaves flush with top of artichoke bottom. Drop artichoke bottom into water in pot, putting a sieve or small lid directly on top of artichoke to keep submerged, and prepare remaining artichokes in same manner. Bring to a boil, uncovered, then reduce heat and simmer, uncovered, keeping artichokes submerged with sieve or lid, until just tender, 12 to 15 minutes.
- Transfer artichokes with tongs (reserving water in saucepan) to a work surface, and, when cool enough to handle, remove pointed inner leaves and fuzzy chokes with a melon-ball cutter or a small spoon. Return artichokes to cooking water to keep warm, covered.
- Cook spinach while artichokes simmer:
- Put 1 inch of water in a 3- to 4-quart pot and bring to a boil over high heat. Add spinach, 1 handful at a time, stirring with tongs, and cooking until all spinach is wilted. Drain spinach in a colander and press firmly with back of a large spoon to remove excess liquid.
- Cook shallot in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, about 3 minutes. Add spinach, salt, and pepper and cook, stirring, 2 minutes. Keep warm, covered.
- Prepare oysters and sauce:
- Pour oyster liquor into a nonreactive 8-inch heavy skillet and add Champagne, shallot, and vinegar. Bring to a boil and boil, skimming foam, until reduced to about 1/3 cup, about 5 minutes. (Reduce heat if necessary to keep from boiling over.) Pour liquid through a fine-mesh sieve into a measuring cup, pressing on and then discarding shallot. Return liquid to skillet, then add cream and oysters and cook over moderate heat, turning oysters over if not completely covered, until edges curl, about 1 minute. Remove from heat.
- Assemble dish and finish sauce:
- Transfer artichoke bottoms with tongs to paper towels to drain, arranging them upside down. Transfer to plates, turning them right side up, then top with spinach. Arrange oysters on top of spinach, lifting them out of sauce with a slotted spoon.
- Boil sauce until reduced to about 1/2 cup, 3 to 5 minutes. Reduce heat to low and add butter, then chives, and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Spoon sauce over oysters.
POACHED OYSTERS IN PERNOD CREAM
This delicious recipe is courtesy of Emeril Lagasse and can be found in his cookbook "From Emeril's Kitchens."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- In a small bowl, mix together creme fraiche, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Transfer mixture to a fine mesh strainer set over a bowl. Refrigerate, and let drain for 2 hours. Transfer solids to a bowl, cover, and refrigerate until ready to use.
- Melt butter in a medium saucepan over medium-high heat. Add shallots and cook, stirring, for 2 minutes. Add heavy cream, 1 1/2 cups reserved oyster liquor, and the Pernod; bring to a boil over medium-high heat. Add 1 teaspoon salt and remaining teaspoon pepper; reduce heat to medium. Simmer until liquid is reduced by half, about 10 minutes; remove from heat. Add half of the spinach to saucepan and puree mixture using an immersion blender, or in batches in a blender or food processor. Strain mixture through a fine-mesh sieve into a large skillet; keep warm.
- Heat oil in a deep, heavy-bottomed pot until it reaches 350 degrees on a deep-fry thermometer. Working in batches, fry remaining spinach until crispy, about 45 seconds. Using a slotted spoon, remove cooked spinach and drain on a paper-towel-lined plate; season with salt.
- Add oysters to cream sauce and bring to a gentle simmer. Cook until the edges start to curl, about 3 minutes. Remove from heat.
- To serve, arrange six oysters in each of six shallow bowls. Spoon 1/2 cup cream sauce into each bowl; spoon a dollop of creme fraiche in the center, top with caviar, and garnish with fried spinach. Serve immediately.
POACHED OYSTERS WITH LEEKS AND BACON
This sumptuous appetizer stars oysters in an elegant and creamy guise. The oyster mixture spills over the sides of a thick triangle of toasted, buttered bread, and the whole thing is topped off with smoky bacon and snipped chives. The flavors of this dish are great with champagne and have a holiday feel, but it's delicious anytime you can get great oysters. You could also toss the warm sauté with bow tie pasta for a decidedly rich Sunday supper.
Yield makes 4 servings
Number Of Ingredients 16
Steps:
- In a large skillet, cook the bacon until crispy. Transfer it to a plate topped with paper towels, then drain the skillet of all but 1 tablespoon fat; set the skillet aside.
- Heat the white wine in a medium skillet over medium-high heat. When it starts to simmer, add the oysters and poach just until the edges start to curl, about 4 minutes (reduce the heat if the simmer gets too lively). Drain the oysters in a fine colander placed over a large bowl, reserving the poaching liquid.
- Reheat the skillet with bacon fat over medium-high heat and add the 1 tablespoon butter. When the foaming subsides, add the onion, celery, and leeks and cook until fragrant and softened, 3-4 minutes. Sprinkle the vegetables with flour, then whisk in the reserved oyster poaching liquid. Simmer over medium heat, continuously whisking, for 3 minutes. Add the milk, cream, and herb and bring to a boil. Reduce the heat and simmer gently until thickened and creamy, about 5 minutes. Add the lemon juice and salt, pepper, and hot sauce to taste.
- When the sauce is thick enough to coat a spoon, remove it from the heat and keep warm. Toast the bread; spread with softened butter and place it on a platter or individual plates. Stir the oysters into the sauce and warm through, over low heat. To serve, spoon the oysters over the toast and sprinkle with bacon. Top with green onions or chives, if desired.
- I've eaten oysters all over the world. When it comes to slurping them raw, from the half shell, I love oysters from the Pacific (like the Japanese varieties), because they taste briny, like the ocean. But when it comes to cooking, nothing beats Louisiana oysters. They come from the brackish waters where the salt water of the Gulf mingles with the fresh water of the bayou and rivers, so they have a milder flavor that blends better with other ingredients. Because Louisiana oysters are larger, they're less likely to overcook in a poaching pan. I may be biased, but I definitely think they're the most versatile oysters in the kitchen. For my favorite sources, see p. 384.
POACHED OYSTERS IN FENNEL-SAFFRON SOUP
Serve this with plenty of crusty bread.
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy medium skillet over medium heat. Add fennel and sauté until golden, about 10 minutes. Add 1 cup water; cover and cook until fennel is very tender, about 20 minutes. Puree fennel mixture in processor. Set aside.
- Heat oil in heavy large saucepan over medium heat. Add garlic and saffron; sauté 1 minute. Add clam juice, cream, and Pernod and bring to simmer. Add fennel puree and bring to simmer. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Simmer before continuing.) Add oysters with their liquor to cream mixture and stir to heat through. Ladle soup into bowls.
More about "poached oysters with stilton cream recipes"
POACHED OYSTERS RECIPE - GREAT BRITISH CHEFS
Web May 12, 2015 Imperial Oysters and oyster jelly 20 oysters 0 oz of agar agar 2/3 fl oz of water salt Beetroot Tuile 1/3 oz of Isomalt sugar Beetroot …
From greatbritishchefs.com
Author Adam SimmondsEstimated Reading Time 3 minsCategory StarterTotal Time 3 hrs 30 mins
From greatbritishchefs.com
Author Adam SimmondsEstimated Reading Time 3 minsCategory StarterTotal Time 3 hrs 30 mins
OYSTERS RECIPE WITH LAVERBREAD & STILTON - GREAT …
Web May 27, 2015 This is the perfect recipe for a romantic meal as oysters are the most evocative culinary symbol of passion. If oysters are not for you, …
From greatbritishchefs.com
Category StarterTotal Time 1 hr 30 minsEstimated Reading Time 1 min
From greatbritishchefs.com
Category StarterTotal Time 1 hr 30 minsEstimated Reading Time 1 min
OYSTERS POACHED IN CHAMPAGNE - THE SOCIAL SHELL
Web Pre-heat oven to 200°C/400°F. Place butter in a small, heavy saucepan and gently “sweat” the shallots until translucent. Step 2 Add the white whine and increase the heat, then add …
From thesocialshell.com
From thesocialshell.com
POACHED OYSTERS IN PERNOD CREAM AND FRIED SPINACH
Web Directions Preheat the oven to 250?F. Heat the oil in a large skillet over high heat. When the oil is hot, add about one-third of the spinach and lightly... Melt 1 teaspoon of the butter in …
From emerils.com
From emerils.com
POACHED LOBSTER TAILS, AND FRIED OYSTER WITH MANGO AND
Web Aug 29, 2013 Make the mango purée: Step 1. In a blender or food processer, combine the mango, sugar, lemon and lime juice and process until smooth. Season to taste with salt, …
From epicurious.com
From epicurious.com
OYSTERS ROASTED WITH FENNEL AND CREAM RECIPE - LOS ANGELES TIMES
Web Jan 30, 2008 The transformation is magical, whether you’re gently poaching the oysters in a rich tarragon-scented stew, or roasting them to be served with melting braised fennel …
From latimes.com
From latimes.com
POACHED JERSEY OYSTERS WITH OYSTER VELOUTé RECIPE
Web Sep 1, 2016 Add half the oysters and oyster juice and reduce by 1/4. Add the cream and creme fraiche, cover in cling film and leave to steep for 20 minutes. • Add the remaining oyster, juice and the seaweed butter.
From thestaffcanteen.com
From thestaffcanteen.com
POACHED OYSTER WITH CREAM AND CHAMPAGNE
Web Nov 27, 2013 Instructions. Pour oyster liquor into a nonreactive 8-inch heavy skillet and add Champagne, shallot, and vinegar. Bring to a boil and simmer, skimming foam, until reduced to about 1/3 cup, about 5 minutes. …
From cultureatz.com
From cultureatz.com
POACHED OYSTERS - FOUR MAGAZINE
Web Oct 5, 2015 Chill 16 oysters, wash the shells and set aside (scrape the shells clean). Warm the cream in a frying pan, whisking well, and add the two pre-softened gelatine …
From four-magazine.com
From four-magazine.com
HOW TO MAKE POACHED OYSTERS - BEST RECIPE | CHARLESTON …
Web Sweat mixture for three minutes. Add lemon and oyster juices and reduce liquid until almost dry. Remove from heat and whisk in remaining butter. Pass liquid through a sieve, pour …
From charlestonmag.com
From charlestonmag.com
GENTLY POACHED OYSTERS - FRESH ON THE MENU
Web 1st carefully shuck the oysters, separate the meat and their juices. And keep cold until ready to poach. Clean and Reserve the shells for final presentation. 2nd In a heavy-bottomed stainless steel pot, melt 15g (1 …
From freshonthemenu.com
From freshonthemenu.com
PRIVATE CHEF KATHERINE FRELON'S SIGNATURE POACHED OYSTERS …
Web You Need. 10 fresh No.3 oysters or 5 pp, served on a bed of coarse sea salt to steady the shells. 250ml of champagne, leaving enough for a couple of glasses in the bottle. 4 egg …
From katherinefrelon.com
From katherinefrelon.com
POACHED OYSTERS WITH STILTON CREAM – RECIPE WISE
Web Poached oysters with Stilton cream is a classic dish often served as an appetizer at upscale restaurants and dinner parties. The combination of tender poached oysters and …
From recipewise.net
From recipewise.net
POACHED OYSTERS WITH LEMON - THE CANAL HOUSE
Web Gently heat over medium-low heat until warm. Add dozen or so shucked plump oysters and gently poach them until they are just barely firm, 2–3 minutes depending on the size of …
From thecanalhouse.com
From thecanalhouse.com
CHAMPAGNE POACHED OYSTERS - FOUR MAGAZINE
Web Dec 27, 2015 Oysters. Remove oysters from shells.Set aside oyster liquor and remaining 50ml champagne and bring to a boil. Add the oysters and steam for 30 seconds. Set …
From four-magazine.com
From four-magazine.com
POACHED OYSTERS WITH PICKLED CUCUMBER AND CAVIAR …
Web Aug 2, 2023 1/3 cup dry white wine 1 medium shallot, minced 1/3 cup heavy cream 4 tablespoons chilled unsalted butter, diced 2 dozen freshly shucked large oysters with their liquor, 24 shells reserved for...
From foodandwine.com
From foodandwine.com
HOW TO MAKE CREAM OYSTERS - BEST RECIPE | CHARLESTON MAGAZINE
Web 1 qt. oysters, well-drained; 1 cup strained oyster liquor ; 2 Tbs. unsalted butter; 1 Tbs. flour; 2 cups heavy cream (minimum 36 percent milk fat) Freshly grated nutmeg, to taste; …
From charlestonmag.com
From charlestonmag.com
THE BEST BAKERIES EMBRACE SWEET AND SAVORY - THE NEW YORK …
Web 2 days ago The Best Bakeries Embrace Sweet and Savory. Think: everything spice focaccia with cream cheese and smoked salmon, and mortadella in puff pastry with a …
From nytimes.com
From nytimes.com
POACHED OYSTERS, CHORIZO CREAM, CUCUMBER GRANITA
Web Jan 19, 2016 for the chorizo cream ; 250g raw cooking chorizo ; 1/2 small onion, peeled and finely chopped ; 1/2 carrot, peeled and sliced ; 1 sprig of thyme ; 2 cloves of garlic, peeled and crushed ; 125ml dry white wine ; …
From thestaffcanteen.com
From thestaffcanteen.com
You'll also love