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Ingredientes
- 1 lrg potato
- 250 ml cream
- 250 gm butter
- 6 lrg Malpeque oyster
- 1 Tbsp. white wine
- 1 x shallot, finely, diced
- 1 Tbsp. vermouth
- 125 ml cream
- 25 ml white truffle oil
- 18 gm caviar
Direcciones
- Preheat oven to 400 degrees FahrenheitIn a Paderno pot of boiling water cook the potato "unpeeled" till tender. Remove from water, peel the skin and puree it with cream and butter till very smooth then add in the truffle oil and stir till well incorporated.
- In a large Paderno saute/fry pan, saute/fry the shallots in white wine till translucent/soft.
- Add in the white wine to deglaze the pan then add in the vermouth.
- Dip the Malpeque oysters in this mix for a few seconds or possibly till they have changed their consistency to just slightly more hard than their raw state. Remove from pan and reserve.
- Add in the cream to the remaining liquids in the pan and reduce by half. Reserve till ready to use.
- Just before plating, flash the halibut in a 400 degree oven for 1 to 2 min to hot through. Place equal portions of the bacon and potato salad on each plate then top with the pan seared halibut.
- In a separate area of the plate, place equal amounts of the truffled potato puree then place a Malpeque oyster on top of each portion of these portions that was whisked to become frothy. On each of the oysters place equal amounts of the vermouth cream from the saute/fry pan and equal amounts of the caviar then serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 501 | |
| Calories from Fat 443 | 88% |
| Total Fat 50.42g | 63% |
| Saturated Fat 29.69g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 313mg | 13% |
| Potassium 289mg | 8% |
| Total Carbs 10.59g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.49g | 0% |
| Protein 3.74g | 6% |
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