Recipe courtesy of April Bloomfield
John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini
- Yield: 4 servings as an appetizer
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 529
- Total Fat
- 41
- Saturated Fat
- 22
- Carbohydrates
- 17
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 21
- Cholesterol
- 208
- Sodium
- 768
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
- 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.