Curried oysters with banana salsa

Yield: 4 servings

Measure Ingredient
4 tablespoons Curry Powder; Best Quality,*
4 tablespoons Butter Or Margarine; Melted
2 tablespoons Shallots; Minced
2 eaches Cloves Garlic; Blanch&Pureed
2 cups Fish Fumet
2 cups Heavy Cream
1 x Juice Of 1 Lime
1 x Salt To Taste
20 eaches Lg Wellfleet Oysters
2 pounds Whitefish Trimmings
1 cup Sliced Mushrooms
1 each Carrot; Sm, Chopped
1 each White Onion; Md, Sliced Thin
1 cup Oyster Liquor
1 cup White Wine
4 cups Water
1 each Bay Leaf
1 teaspoon Peppercorns
½ teaspoon Fennel Seed
2 eaches Sprigs Parsley
1 teaspoon Fresh Thyme; Minced
4 eaches Red Bananas; Ripe, **
2 teaspoons Serrano Chiles; Minced
2 tablespoons Corn Oil
2 tablespoons Line Juice
2 tablespoons Cilantro; Minced
2 teaspoons Mint; Minced
2 tablespoons Tamarind Paste
½ cup Red Bell Pepper; ***

~------------------------------FISH FUMET--------------------------------- ~-----------------------------BANANA SALSA-------------------------------- * Use the best curry powder that you can find. Also the freshest. ** Cut the red bananas into ¼-inch dice. *** Cut the red pepper into ¼-inch dice. In a very heavy skillet, saute the curry powder in the butter until fragrant.

Stir in the shallots and garlic, and add the fumet. Reduce the mixture until ¼ cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt.

Broil or grill the oysters over pecan or mesquite until they open.

Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes.

Strain and reserve the liquid. BANANA SALSA: Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller

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