Recipe courtesy of Belle Forche
Save Recipe Print
Total:
26 min
Prep:
25 min
Cook:
1 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Truffle Mayonnaise:

Directions

Heat the oil in a large deep pot to 325 degrees F.

Season the cornmeal with salt, pepper, cayenne, and paprika and mix well. Dredge the oysters in the seasoned cornmeal, shaking off any excess.

Slice the tomatoes into thin slices. Season tomato slices and watercress with some of the vinaigrette, and salt and pepper.

Toast the pullman bread. Spread bread with truffle mayonnaise and place tomato and watercress on each piece of bread.

Flash-fry oysters in peanut oil for about 30 seconds, or until golden brown and season with salt and pepper. Place tomato-watercress bread and oysters on each of 4 plates. Garnish with black truffle slices and truffle oil.

Truffle Mayonnaise:

Combine ingredients, except for oils in a blender or food processor and mix. With the machine running on low, slowly drizzle in the oils until a mayonnaise consistency develops. Season with salt and pepper.

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

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Steamed and Curry Flashed Oysters

Recipe courtesy of Ming Tsai

Rocco's Flash-Fried Chicken

Recipe courtesy of Rocco DiSpirito

Flashed-Steamed Oysters on Truffled Lettuce Fondue

Recipe courtesy of Ming Tsai

Fried Oysters

Recipe courtesy of The Neelys

Fried Oysters

Flash-Fried Lake Perch Rolled In Cornmeal

Fried Oyster Spoons

Recipe courtesy of Paula Deen

Skillet-Fried Oysters

Recipe courtesy of Sema Wilkes

Browse Reviews By Keyword

          Latest Stories