Fresh oysters and shiitake custard with green pea sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shucked oysters; drained and enough |
| ; shucked oyster for | ||
| ; garnish | ||
| 5 | Egg yolks | |
| 1⅓ | cup | Heavy cream infused with 2 stalks chopped |
| ; lemon grass reduced to 1 cup | ||
| 1 | cup | Chopped; sauteed shiitake |
| ; mushrooms (sauteed | ||
| ; with 1 teaspoon | ||
| ; minced shallots) | ||
| 2 | tablespoons | Chopped chives |
| ½ | cup | English peas |
| Salt and white pepper to taste | ||
| 1 | tablespoon | Canola oil |
| 1 | medium | Yellow onion; roughly chopped |
| 1 | tablespoon | Minced garlic |
| 2 | cups | Chicken stock or low sodium canned |
| 1 | cup | Green peas |
| 1 | cup | Spinach leaves |
| 2 | tablespoons | Butter; cold and in pieces |
| 1 | Lemon; Juice of | |
| Salt and pepper to taste | ||
Directions
GREEN PEA SAUCE
Set up a steamer. Place oysters and eggs in a food processor. Mix and add cream while moving. Season. Pour mix into a large mixing bowl. Fold in mushrooms, chives, peas, and truffle oil. Cook a little bit in the microwave to check seasoning. Fill tea cups half way with the mixture add 1 whole oyster and then top off with the mixture. Place in the steamer for 25 to 30 minutes or until custards are set.
GREEN PEA SAUCE:
Coat a hot saucepan with oil and cook onions and garlic until soft, about 3 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the peas and cook until soft, about 15 minutes. Do not over cook. During the last minute, add the spinach. Immediately transfer to a blender and blend at high speed. Add the butter, blend and check for seasoning. Mix in the juice and reserve hot.
PLATING:
Place bowl on doiled plate. Ladle sauce on top of hot custard to completely cover.
Converted by MC_Buster.
Per serving: 871 Calories (kcal); 64g Total Fat; (63% calories from fat); 29g Protein; 53g Carbohydrate; 1125mg Cholesterol; 311mg Sodium Food Exchanges: 2 Grain(Starch); 1½ Lean Meat; 2 ½ Vegetable; ½ Fruit; 11 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0030 Converted by MM_Buster v2.0n.