Oysters with Celery Cream and Virginia Ham
recipe comes from AllFood
which is one of the big recipe and food websites
with experts providing some fabulous recipes,
as well as expert advice. Additionally they publish
a regular newsletter keeping you informed and
aware of new recipes and articles - to subscribe
visit the website.
you would like to have a look at the website <click
oysters (any medium large, fresh variety)
12 ounces heavy cream
1/2 tsp. celery seed
2 bay leaves
1 large celery root, peeled and diced and kept
in acidulated water
1/2 bunch flat leaf parsley, stems only
2 lemons, grate skins and juice
3 stalks celery, finely diced
2 - 3 ounces Virginia Ham, diced finely
2 ounces butter, unsalted
Sea salt and cracked black pepper
oysters and drain, saving oyster liquor for
sauce and top shells.
non-corrosive saucepan add oyster liquor, 8
ounces of heavy cream, celery seed, bay leaves,
parsley stems, lemon zest and juice. Bring to
a boil and let reduce by 1/8.
through a fine sieve and return cream mixture
to saucepan. Add finely diced celery and ham
and bring to a boil. Add the black pepper and
adjust seasoning, as the ham will add a great
deal of salt to the mixture. If too salty (hams
will vary in saltiness) add a little more cream.
celery root and in another saucepan, add celery
root and cover with fresh, salted water and
bring to a boil. Cook until tender and drain.
In a food processor, or blender, add celery
root, butter and remaining cream and puree.
a 1/2 tsp. of celery root purée in each
oyster shell, top with one oyster and spoon
celery-ham cream over oysters. Place filled
oysters on bed of sea salt on a sheet pan and
broil in oven for about 5 minutes or until browning
and bubbly. Serve at once.
courtesy of National Fisheries Institute -
brought to you by allfood.com