Total:
30 min
Active:
30 min
Yield:
4 servings as an appetizer
Level:
None
Total:
30 min
Active:
30 min
Yield:
4 servings as an appetizer
Level:
None

Ingredients

Directions

Watch how to make this recipe.

In a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and fish stock and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.

Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter.

Add the oysters to the sauce with a little oyster liquid and butter. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes. 

Divide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper. Serve with the toasts that have been spread with the Uni Butter.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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