Baked Oysters with Braised Leeks and Tasso Hollandaise

Total Time:
1 hr 5 min
40 min
25 min

4 servings

  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoons minced garlic
  • 2 cup julienned leeks, bottom part only
  • 1/2 cup dry white wine
  • Salt and pepper
  • 3 egg yolks
  • 2 tablespoons fresh lemon juice
  • 4 ounces unsalted butter, melted
  • 1 cup julienned tasso, rendered, fat reserved
  • 1 dozen raw shucked oysters, reserving their shell
  • 1 cup bread crumbs
  • 1 tablespoon Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Heat olive oil in a saute pan. Add the shallots, garlic, and leeks and saute for 1 to 2 minutes. Add the white wine and continue cooking 2 to 3 minutes, or until the leeks are tender. Season with salt and pepper. Set aside to cool at room temperature.

  • Fill the bottom of a double boiler with water, and bring it almost to a boil, lower the heat so the water is hot but not boiling.

  • Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk until the yolks are at a ribbon stage. Combine the butter, and the reserved tasso fat together and gradually whisk into the egg mixture in a steady stream. Season with the salt and pepper and continue whisking until thick. Remove from the heat and keep warm until ready to serve.

  • Preheat broiler on high.

  • Combine the bread crumbs and Essence together in a mixing bowl. Completely coat each oyster with this mixture. Place each oyster back in its shell with a small amount of the leek mixture underneath. Broil until golden brown, about 2 to 3 minutes.

  • Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter. Sprinkle the rendered tasso pieces all over the platter.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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