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Receta Baked Oysters With Braised Leeks And Tasso Hollandaise

by Global Cookbook

Ingredientes

2 Tbsp. Extra virgin olive oil 2 Tbsp. Chopped shallots 1 Tbsp. Chopped garlic 2 c. Julienned leeks, bottom part only 1/2 c. Dry white wine Salt to taste Freshly-grnd black pepper to taste 1 c. Julienned tasso rendered, reserving the fat

3 x Egg yolks 2 Tbsp. Fresh lemon juice 1 stk Unsalted butter melted Salt to taste Freshly-grnd white pepper to taste 1 doz Raw shucked oysters shells reserved 1 c. Bread crumbs 1 Tbsp. Bayou Blast see * Note

Direcciones

1. Preheat oven to 450 degrees.
2. For braised leeks: Heat extra virgin olive oil in a saute/fry pan. Add in the shallots, garlic, and leeks and saute/fry for 1 to 2 min. Add in the white wine and continue cooking 2 to 3 min, or possibly till the leeks are tender. Season with salt and pepper.
3. For the Hollandaise: Fill the bottom of a double-boiler with water, and bring it almost to a boil, lower the heat so the water is warm but not boiling. Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk till the yolks are at a ribbon stage. Combine the butter and the reserved tasso fat together and gradually whisk into the egg mix in a steady stream. Season with the salt and pepper and continue whisking till thick.
4. For the oysters, combine the breadcrumbs and Bayou Blast - (Emeril"s Creole Seasoning) together in a mixing bowl, in small amounts completely coat each oyster with this mix. Place each oyster back in its shell with a small amount of the leek mix underneath. Broil till golden brown-brown, about 2 to 3 min.
5. Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter.
6. This recipe yields 4 appetizer servings.

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