Recipe courtesy of Antoine's Restaurant
Oyster Foch
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1211
- Total Fat
- 82
- Saturated Fat
- 8
- Carbohydrates
- 77
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 39
- Cholesterol
- 186
- Sodium
- 1217
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
Vegetable oil, for frying
6 tablespoons pate
6 slices bread, crusts removed, toasted
Salt and pepper
2 cups yellow cornmeal
3 dozen raw oysters
3 cups Colbert Sauce, recipe follows
1 ounce parsley leaves, chopped
Colbert Sauce:
2 ounces (1/4 cup) sherry wine
8 ounces just-made hollandaise sauce
1 ounce tomato sauce
6 dashes Worcestershire sauce
Caramel food coloring
Kosher salt and freshly ground black pepper
Directions
- Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large heavy pot almost halfway with oil and heat to 350 degrees F.
- Spread 1 tablespoon of pate on each piece of toast. In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it. Roll the oysters in cornmeal until well covered. Lightly shake off the excess.
- Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds. Remove with a slotted spoon and drain on paper towels.
- Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce. Garnish with a sprinkle of chopped parsley. Serve immediately.
Colbert Sauce:
- In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half. Add hollandaise, followed by tomato sauce and Worcestershire. Add enough caramel food coloring until it becomes a deep chocolate shade. Season with salt and pepper, to taste. Serve over fried oysters.