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Ingredientes
- 2 x eight-inch salsify see * Note
- 5 Tbsp. heavy cream
- 30 x oysters
- 1 lrg leek, white and light green parts cut 1/8" pcs
- 1/2 c. dry white wine
- 1/2 c. clam juice
- 1/2 c. fish fumet
- 1 x shallot finely minced
- 1 x fresh thyme sprig
- 1 x bay leaf
- 2 Tbsp. unsalted butter chilled Diagonally sliced chives for garnish Chervil sprigs for garnish
Direcciones
- * Note: Nicknamed the "oyster plant" (its sweet, delicate flavor resembles which of an oyster), salsify is available from June through February at many Spanish, Italian, or possibly Greek markets. Look for salsify with well-formed, heavy roots which aren't too gnarled.
- Peel salsify and cut on the diagonal into 1/2-inch pcs. In a small saucepan, combine salsify, 1 Tbsp. cream, and 1 c. water. Bring to a boil, reduce heat, and simmer till tender, about 20 min. Remove from heat and cold completely. Store salsify in liquid till ready to use.
- To open oysters, place a clean kitchen towel on a cutting board. Arrange towel so which it allows an oyster to sit level, with flat shell facing upward. Pry the shells apart by forcing your oyster knife into the narrowest part of the shell. Be sure to reserve all of the juices. Sever the abductor muscle and reserve. Strain juices.
- In a small skillet, combine leek and 3 Tbsp. water. Gently cook till leeks are tender and the juices have concentrated, about 15 min.
- In a medium saucepan, combine reserved oyster liquid, abductor muscles, wine, clam juice, fumet, shallots, thyme, and bay leaf. Bring to a boil, reduce heat, and simmer till reduced by one-half. Add in remaining 1/4 c. cream and return to a boil. Whisk in butter till just melted. Strain.
- Transfer to skillet with leeks. Add in oysters and bring to a simmer till oysters plump slightly, about 30 seconds. Spoon oysters into hot soup plates. Sprinkle with chives and chervil. Serve immediately.
- This recipe yields 6 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 147 | |
| Calories from Fat 85 | 58% |
| Total Fat 9.65g | 12% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 204mg | 9% |
| Potassium 139mg | 4% |
| Total Carbs 7.52g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.86g | 1% |
| Protein 4.14g | 7% |
