Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
     
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

OYSTERS AND PEARLS RECIPE

This recipe for Oysters and Pearls 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.

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

Oysters and PearlsIngredients

24 Loch Fyne Oysters
100g sea kale
Salt and pepper

Caviar Pearls and Champagne Sabayon:
20g finely chopped shallots
100ml champagne
All the natural juice from the oysters, once opened
3 large egg yolks
30ml double cream
½ lemon for juice
1 large plum tomato
5g finely chopped chives
20g caviar

Method

  • Heat a medium size pan of water for blanching the tomato and kale.
  • Blanch the plum tomato, chill in ice water, peel, de-seed and cut into a small dice, set aside.
  • Using the same water, blanch the kale in boiling water for 3 - 4 minutes, strain and chill in iced water, drain and chop into 1 cm squares, reserve.
  • Open the oysters, ensure no shell is left on the oyster, and reserve the juices for the sabayon and place the oysters in the fridge (the oysters can be opened up to 1 hour before you are going to eat them) and reserve the bottom cup shell of the oysters, scrub clean.
  • For the sabayon, place the chopped shallots, champagne and oyster juices in a pan and reduce over a moderate heat, reduce until almost dry, transfer to a round bottom bowl.
  • Separate the egg yolks (reserve the whites for another dish) and add to the champagne reduction.
  • Over a pan of simmering water whisk until you create a thick creamy sabayon (careful not to scramble the egg, only simmer the water not boiling), add in the cream to give a smooth nappe consistency (at this stage you can strain the shallots out through a sieve or leave them in for texture).
  • Heat the oven to 200°C.
  • To heat, place the oyster shells flat side down on a tray under the grill to heat them up and dry off.
  • Remove from the grill, turn them over and fill the cup with the chopped kale, lightly season.
  • Next, place an oyster on top and place in the oven for 2 minutes to heat the oyster through.
  • Mix the caviar, tomato and chives into the sabayon.
  • Squeeze in the lemon juice to taste.
  • Remove the oysters from the oven, spoon over the sabayon and place back in the oven until golden brown.
  • Serve on a bed of kale or rock salt.

Serves 4

 

Bookmark and Share

www.lochfyne.com

 

Email Hub-UK : info@hub-uk.com