Name: Phyllo Crisp Oysters with Remoulade
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 hors d'oeuvres
Cuisine: american
Ingredients: 1 hard-boiled egg; 1/2 cup creme fraiche; 2 tablespoons chopped chives; 1 teaspoon capers, chopped; 1 tablespoon freshly squeezed lemon juice; Salt and freshly ground pepper; 1/3 cup ice water; 1 cup store-bought tempura flour; 6 Malpeque oysters, scrubbed clean; Shredded phyllo dough (called Kaitafi), as needed; 3 cups vegetable oil; 1 cup all-purpose flour; Seaweed for garnish; Rock salt, for garnish; Peppercorns, for garnish

Directions

Make the Remoulade: Remove the shell from the egg, and chop it or run it through the large holes of a box grater. Whip the creme fraiche to medium peaks and add the egg, chives, capers, and lemon juice. Season with salt and pepper, to taste. Cover and refrigerate until ready to use.
Make the Oysters: Mix the water into the tempura flour and refrigerate. Shuck the oysters and set aside. Reserve half of the shells for presentation and scrub them clean. On a clean work surface, lay out the shredded phyllo.
Heat the vegetable oil in a medium-sized pot to 350 degrees F. (To check without a thermometer, drop a small amount of the tempura batter into the oil--it should sizzle quickly rise to the surface.) Adjust the burner to keep the temperature constant.
Working with 1 oyster at a time, dredge in flour, dip in the tempura mix, and then roll around in the shredded phyllo to completely cover. Fry the oysters, turning them occasionally with a fork, until lightly browned. Using a slotted spoon, transfer them to a paper towel-lined plate and sprinkle with salt.
On a tray large enough to accommodate all of the oysters, form a bed of rock salt, peppercorns, and seaweed. Place the cleaned shells on the tray, spoon a dollop of the remoulade into each one, and top with an oyster.

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

Recipe courtesy of Chef Charlie Palmer, Aureole, New York, NY

Phyllo Crisp Oysters with Remoulade

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Oysters:

Directions

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