Premier Foods

Poached Jersey Oysters

by Steve Smith, head chef, Bohemia, Jersey
Serves: 8

Ingredients

  • OYSTER VELOUTÉ
  • 60g shallots, finely diced
  • 100ml Noilly Prat
  • 120g fresh oysters
  • 100g oyster juice
  • 200ml double cream
  • 200ml crème fraîche
  • 40ml chardonnay vinegar
  • To taste lemon juice & salt
  • OYSTER EMULSION
  • 20g seaweed butter
  • 60g shallots, finely sliced
  • 100ml Noilly Prat
  • 120g raw oysters
  • 100ml oyster juice
  • 40ml champagne vinegar
  • 200ml double cream
  • 200ml crème fraîche
  • Pinch salt
  • To taste lemon juice
  • OYSTER POACHING LIQUID
  • 100ml Champagne
  • 100ml oyster juice
  • 25g seaweed butter
  • 16 large oysters
  • OYSTER TAPIOCA
  • 50g cooked tapioca
  • 50ml oyster velouté
  • 2 tbsp cucumber, finely chopped
  • 1 tbsp fennel cress/dill, finely chopped
  • 5-10ml yuzu juice
  • To taste salt
  • CUCUMBER PICKLE
  • 1/4 cucumber, finely diced
  • 2 shallots, finely chopped
  • 1 tbsp dill/fennel, chopped
  • 3 tbsp white balsamic vinegar

Method

  1. OYSTER VELOUTÉ: Put the shallots and Noilly Prat into a medium-sized pan. Reduce by half over a gentle heat until shallots become transparent. Add half of the oyster juice and half the oysters. Bring back to the boil and reduce by a quarter. Add the cream and crème fraîche and bring back to the boil, take off heat and blend. Return to pan, add remaining oyster juice and oysters. Bring to the boil and take off the heat. Add chardonnay vinegar and blend. Pass the sauce through a fine sieve. Add lemon and salt as necessary.
  2. OYSTER EMULSION: In a saucepan, combine the shallots and Noilly Prat and over a medium heat reduce by half. Add half the oysters and oyster juice and reduce by a quarter. Add the cream and crème fraîche, cover in cling film and leave to steep for 20 minutes. Add remaining oysters, juice and seaweed butter, and blend until smooth. Pass through a chinois and add the vinegar. Season with salt and a little lemon juice if required. Keep at 62°C during service.
  3. OYSTER POACHING LIQUID: Warm all the ingredients to 62°C for 30-60 seconds. Reserve for service.
  4. OYSTER TAPIOCA: Warm the oyster velouté and tapioca, mix thoroughly. Allow to cool. Add all the other ingredients and season.
  5. CUCUMBER PICKLE: Place the cucumber and vinegar into a vac bag on the highest setting. Open straight away and drain the vinegar. Lay on a blue cloth to drain for a few minutes. Place in a small bowl and mix in the shallot and fennel fronds. Keep at room temperature. Place a little pickle on each oyster when serving.
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