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Ingredientes
- 12 x oyster, shucked, in the shell
- 1 ounce dry vermouth
- 1 x egg, yolk
- Â Â salt
- Â Â pepper
- Â Â On-The-Half-Shell With Tequila Salsa
- 12 x oyster, shucked, in the shell
- 3 x vine ripened fresh tomato
- 1/2 x red onion, minced
- 1 ounce tequila
- 1/2 x jalapeno pepper
- 4 ounce cilantro, (several bunches or possibly a good handful)
- Â Â salt
- Â Â The Saffron Oyster Stew
- 1 ounce butter
- 1 lrg white onion, chopped
- 1 Tbsp. garlic, chopped
- 1 c. Chardonnay
- 2 c. cream
- 24 x oyster, shucked
- 1 tsp saffron, threads
- Â Â salt
- Â Â pepper
- Â Â The Saffron Oyster Stew-The Chive Essence
- 1 c. minced chives
- 1 c. extra virgin extra virgin olive oil
- Â Â The Saffron Oyster Stew-The Oyster Fritters
- 24 x reserved oyster, meats
- 1 bot lager, or possibly ale, (not a darker beer)
- 1 tsp baking pwdr
- 3/4 c. all purpose flour
- Â Â salt
- Â Â pepper
- Â Â oil, for frying
Direcciones
- Set a medium sized stainless steel bowl over a pot of simmering water. Add in the Vermouth and the yolk to the bowl. Add in a healthy pinch of salt and pepper.
- Whisk vigorously for several min till the mix begins to thicken and then becomes stiff.
- Spoon the Sabayon over the oysters and serve.
- You may garnish the oysters with sprigs of fresh dill for an added touch.
- On-The-Half-Shell With Tequila Salsa:Place the tomatoes, onion, tequila, pepper, cilantro and a healthy pinch of salt in a food processor bowl. Process till coarsely minced.
- Add in a heaping spoonful to each oyster and serve.
- Try adding the juice and zest of two limes to the salsa for added flavor.
- The Saffron Oyster Stew:Saute/fry the onions in the butter till they begin to turn golden brown add in the garlic and continue sauteing for a few more min. Add in the Chardonnay and let simmer briefly.
- Add in the cream, the reserved oyster liquid and the saffron threads and bring to a simmer. Let simmer for ten min then turn off and let rest for half an hour.
- The Saffron Oyster Stew-The Chive Essence:
- Puree the oil and chives thoroughly in a blender.
- Place the puree in a small saucepan and bring to a simmer over a medium heat. Simmer for one minute.
- Strain the oil through a fine mesh strainer and chill.
- If there is any water settled on the bottom of the oil, freeze the oil in a shallow bowl and lift the oil off of the frzn water.
- The Saffron Oyster Stew-The Oyster Fritters: Carefully begin heating the frying oil to 365 degrees.
- Pour the beer into a mixing bowl and add in the baking pwdr with a healthy pinch of salt and pepper.
- Fold in sufficient flour to create a batter which will adhere to the oysters.
- Dip each oyster into the batter and fry a few at a time in the warm oil, be careful! Turn them as they fry and when they are golden remove and let drain briefly on an absorbent towel. Keep the first ones hot till they are all done.
- The Saffron Oyster Stew-The Plate!:Reheat the stew just before serving and season with salt and pepper to taste.
- Ladle some of the saffron stew into hot serving bowls. Add in the oyster fritters, chive essence and chive garnish, serve immediately.
- Makes 12 oysters.
- Makes 12 oysters (with some leftover salsa).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 635g | |
| Recipe makes 4 servings | |
| Calories 1110 | |
| Calories from Fat 780 | 70% |
| Total Fat 88.37g | 110% |
| Saturated Fat 27.04g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 887mg | 37% |
| Potassium 812mg | 23% |
| Total Carbs 45.22g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.88g | 3% |
| Protein 21.9g | 35% |
