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John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini

  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings as an appetizer
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1 tablespoon extra-virgin olive oil

1/2 small onion, minced

2 garlic cloves, 1 clove minced

1/4 cup dry vermouth

12 oysters, such as Wellfleet, shucked,

1/4 cup oyster liquor reserved (this is the residual liquid from the oyster once you open the shell)

3/4 cup fish stock or water

1 cup heavy cream

1 1/2 teaspoons fresh lemon juice

Kosher salt

1 ounce uni tongues (sea urchin roe)

2 ounces softened butter

Pinch of tarragon

Pinch of cayenne pepper

4 slices French bread, toasted and rubbed with raw garlic clove


  1. 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.
  2. Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter.
  3. 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. 
  4. 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.
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