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Ingredientes
- 1/2 lb Shucked oysters, liquid removed and sufficient shucked oyster for garnish
- 5 x Egg yolks
- 1 1/3 c. Heavy cream infused with 2 stalks minced lemon grass reduced to 1 c.
- 1 c. Minced, sauteed shiitake mushrooms (sauteed with 1 tsp. chopped shallots)
- 2 Tbsp. Minced chives
- 1/2 c. English peas Salt and white pepper to taste
- 1 Tbsp. Canola oil
- 1 med Yellow onion, roughly minced
- 1 Tbsp. Chopped garlic
- 2 c. Chicken stock or possibly low sodium canned
- 1 c. Green peas
- 1 c. Spinach leaves
- 2 Tbsp. Butter, cool and in pcs
- 1 x Lemon, Juice of Salt and pepper to taste
Direcciones
- Set up a steamer. Place oysters and Large eggs in a food processor. Mix and add in cream while moving. Season. Pour mix into a large mixing bowl. Mix in mushrooms, chives, peas, and truffle oil. Cook a little bit in the microwave to check seasoning. Fill tea c. half way with the mix add in 1 whole oyster and then top off with the mix. Place in the steamer for 25 to 30 min or possibly till custards are set.
- GREEN PEA SAUCE:Coat a warm saucepan with oil and cook onions and garlic till soft, about 3 min. Season. Add in chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add in the peas and cook till soft, about 15 min. Don't over cook. During the last minute, add in the spinach. Immediately transfer to a blender and blend at high speed. Add in the butter, blend and check for seasoning. Fold in the juice and reserve warm.
- PLATING:Place bowl on doiled plate. Ladle sauce on top of warm custard to completely cover.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1149g | |
| Calories 752 | |
| Calories from Fat 394 | 52% |
| Total Fat 44.58g | 56% |
| Saturated Fat 17.67g | 71% |
| Trans Fat 0.06g | |
| Cholesterol 118mg | 39% |
| Sodium 744mg | 31% |
| Potassium 1641mg | 47% |
| Total Carbs 59.83g | 16% |
| Dietary Fiber 13.1g | 44% |
| Sugars 12.95g | 9% |
| Protein 34.23g | 55% |
