Oyster-Leek Gratine with Ponzu Sabayon Kaffir Lime-Smoked Salmon Rillette
- 2 dozen shucked oysters (large blue points), on the half shell
- Sea or rock salt, for baking
- 1 tablespoon butter
- 2 leeks, white part julienned
- 1/2 cup ponzu plus 1 teaspoon
- 4 egg yolks
- Salt and pepper, to taste
- KAFFIR LIME-SMOKED SALMON RILLETTE:
- Canola oil, for cooking
- 2 large shallots, sliced
- 5 kaffir lime leaves, shredded
- 1 teaspoon minced ginger
- 1 cup heavy cream
- 8 ounces smoked salmon, roughly chopped
- 1 lime, juiced, zest finely minced
- 2 tablespoons chopped chives, plus extra for garnish
- Pita chips that have been dried in a 200 degree oven (1 to 2 hours) until crisp
Preheat oven to 500 degrees. Lay the oysters on a bed of sea or rock salt on a sheet/baking tray. In a saute pan, melt butter on high heat and saute leeks until soft, about 3 to 4 minutes. Season. Deglaze with ponzu and reduce by 50 percent. Check again for seasoning. Remove from pan and let cool. Fill a small saucepan half way with water and bring to a boil. Place yolks in a small stainless bowl that will fit on top of the sauce pan (bain marie set up). Whisk the yolks and 1 teaspoon of ponzu over the hot water. Be careful not to overcook the yolks by removing the bowl periodically from the heat. Continue whisking until ribbons are formed in the yolks following the whisk. Season and check for flavor. Remove form heat and fold in the cooled leeks. Cool to room temperature. Top each oyster with the leek sabayon and place in oven and immediately switch the setting to broil. Bake for 3 to 5 minutes or until top is brown and bubbly.
PLATING: Serve on a decorative plate lined with cold sea/rock salt.
BEVERAGE Blanc de Blanc ChampagneKAFFIR LIME-SMOKED SALMON RILLETTE:
In small sauce pan, very lightly coat with oil and saute the shallots, kaffir and ginger until fragrant, about 2 to 3 minutes. Add the cream and bring to a simmer. Reduce by 30 percent then transfer to a small bowl and refrigerate until cold. (It is recommended to do this a day ahead of time for deeper infusion.) Strain the mixture. In a food processor, add the salmon and cream and puree until very smooth. Season with black pepper only and check for seasoning. (Smoked salmon is usually very salty.) Transfer to a small bowl and fold in the zest, juice and chives. Transfer into medium ramekins and refrigerate until cold, at least 2 to 3 hours.
PLATING: Serve the ramekins on plates surrounded by the pita chips. Garnish with chives.
BEVERAGE Bright California chardonnay
Copyright 2000, Ming Tsai, All Rights Reserved