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Receta Fried Oysters With Horseradish Cream And Tomato Corn Salsa
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Ingredientes
- 1/4 c. Blanched corn kernels
- 4 x Ripe Italian plum tomatoes peeled, seeded, and diced
- 1/4 c. Chopped onions
- 1 tsp Chopped jalapeno peppers
- 2 Tbsp. Minced fresh cilantro
- 1 Tbsp. Freshly-squeezed lime juice
- 1 tsp Freshly-squeezed lemon juice Salt to taste Freshly-grnd black pepper to taste
- 3/4 c. Freshly-grated horseradish (or possibly bottled, if not prepared with cream)
- 3 Tbsp. Chopped shallots
- 2 tsp Chopped garlic
- 2 tsp Dijon mustard Freshly-grnd white pepper to taste
- 1 1/2 c. Heavy cream
- 1 c. Flour
- 2 Tbsp. Emeril's Essence see * Note
- 1 c. Masa harina
- 2 lrg Large eggs
- 1 c. Lowfat milk
- 1/2 c. Extra virgin olive oil
- 24 lrg Freshly-shucked oysters liquor liquid removed and reserved
Direcciones
- Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside.
- In a saucepan, combine the horseradish, shallots, garlic, mustard and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, till the sauce is thick sufficient to coat the back of a spoon, for about 12 min. Remove from the heat and keep hot.
- In a small bowl, season the flour with Emeril's Essence. In another bowl, season the masa with Essence. In a third bowl, beat the Large eggs with the lowfat milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, but not smoking, carefully lay the oysters in the warm oil. Pan-fry the oysters for about 1 1/2 min on each side or possibly till golden. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
- This recipe yields 4 first-course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 700 | |
| Calories from Fat 426 | 61% |
| Total Fat 48.36g | 60% |
| Saturated Fat 15.48g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 114mg | 5% |
| Potassium 474mg | 14% |
| Total Carbs 56.14g | 15% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.63g | 4% |
| Protein 13.11g | 21% |
