AND OYSTER CHOWDER
recipe for Spinach and Oyster Chowder comes from the Loch
Fyne Oysters Shop.
Loch Fyne started with one inspirational idea - to grow
oysters in the clear, fertile waters of Loch Fyne - and
has developed into a cluster of businesses whose success
is built on an honest approach to superb quality food.
All Loch Fyne businesses abide by the guiding environmental
principles established by John Noble and Andy Lane at the
outset. The companies work together to ensure that only
the very best produce - farmed and fished to the highest
quality and environmental standards - reaches the kitchens
and plates of their customers.
500g Washed baby spinach
12 Loch Fyne oysters
2 Shallots peeled and finely chopped
200g peeled and cubed Red Rooster potatoes
800ml Fish stock
½ Lemon for juice
200ml Double cream
Small bunch of fresh tarragon, chopped
Maldon sea salt and freshly milled black pepper
3 Egg yolks
the butter in a medium size saucepan, add the shallots
and soften without colour for 2 minutes.
in the fish stock, add the potatoes and bring to the boil.
Simmer until potatoes are cooked al dente.
the diced potatoes and reserve.
the pan of stock back to the boil, reducing the stock
by a 1/3.
the spinach and cook for 30 seconds until spinach wilts.
liquidise the soup on high speed to get fine bright green
through a fine mesh sieve ensuring that you get as much
of the soup through the sieve as possible.
in a clean saucepan, reserve to one side.
the oysters straining the juices and keeping this liquor
for the soup.
a small saucepan, bring the oyster liquor to the boil,
reduce the heat and simmer.
50ml of the cream to a soft peak, reserve.
the remaining cream and egg yolks together.
the soup to the boil, add in the potatoes, lemon juice
and check seasoning.
the oysters for 45 seconds in the oyster liquor, remove,
reserve and strain the liquor into the soup.
the tarragon, egg yolk and cream into the soup and stir
for 1 minute while it thickens (do not boil or the egg
yolk will scramble) check seasoning.
3 oysters into each of your soup bowls.
ladle the bright green soup into your bowls.
with the whipped cream and serve immediately.
with tomato flavoured bread.
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