FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTE
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove the oysters from the shells and refrigerate. Reserve the oyster liquid and the shells.
- Melt butter in a 2 1/2-quart saucepan and stir in the flour. Cook for 2 minutes without letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat this into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
- Stir in 1/4 cup of the Champagne and the cream. Simmer until the mixture is reduced to 1 cup, whisking often.
- In a separate pan, heat the remaining 1/4 cup Champagne with the herbs and cook until the liquid is almost evaporated. Add the mixture to the sauce and season with pepper.
- Preheat broiler. Line a baking pan large enough to hold the shells in a single layer with rock salt or crumpled foil to hold them steady. Rinse and dry the shells and place in the pan.
- Put an oyster on each shell and spoon about 1 heaping teaspoon of sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 8 grams, Sodium 501 milligrams, Sugar 1 gram, TransFat 0 grams
FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTé
This recipe is from the NY Times. As I much enjoy both oysters and champagne, it has to be good! I think you could substitute bottled clam juice for the fish stock.
Provided by Dan-Amer 1
Categories European
Time 45m
Yield 24 oysters, 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the oysters from their shells and refrigerate. Reserve the oyster lIquid and the shells.
- Melt butter in a 2 1/2 quart saucepan and stir in the flour. Cook for 2 minutes with stirring while not letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat the mixture into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
- Stir in 1/4 cup of the champagne and the cream. Simmer the mixture until it has reduced to one cup.
- In a separate pan heat the remaining 1/4 cup champagne with the herbs and cook until the liquid has almost evaporated. Add the mixture to the sauce ane season with the pepper.
- Preheat your broiler. Line a pan large enough to hold all of the oysters with rock salt or crumpled foil to hold them in place. Rinse and dry the shells and place them in the pan.
- Put an oyster on each shell and spoon a heaping Tbs of the sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.
Nutrition Facts : Calories 279.2, Fat 14.2, SaturatedFat 7, Cholesterol 129, Sodium 277.9, Carbohydrate 13.6, Fiber 0.1, Sugar 0.2, Protein 19.9
OYSTERS IN CHAMPAGNE SAUCE
Steps:
- In a medium saucepan, reduce 1 cup of champagne to approximately 1/4 cup of liquid. Add the cream and reduce mixture to 1 cup of liquid. Add butter and stir until butter melts and thickens the mixture. Toss in shucked oysters and remove from heat. Place one oyster and some sauce in each saved shell. Garnish with chives and serve immediately.
POACHED OYSTERS IN CHAMPAGNE WITH A JULIENNE OF VEGETABLES, LEAF SPINACH AND PROSCIUTTO HAM
Provided by Food Network
Number Of Ingredients 15
Steps:
- Shuck the oysters. Reserve the oyster juice. Wash the shells. Cut the vegetables into strips and steam. Set aside Blanch the spinach and set aside Peel and cut the shallots into small dice, then add the white wine and reduce until only 1 tablespoon remains. Add the cream reduce for 30 seconds, then whisk in the butter. Season with salt and pepper. Set aside.
- Heat a sauteuse. Pour in the cream, oyster juice, champagne and garlic. Add the oyster, prosciutto and poach for 2 to 3 minutes, then add the shallot-butter sauce off the heat. Spoon into the oyster shells; top with the spinach, then top with the oysters and place a small pile of the steamed vegetables on each oyster. Serve on a bed of blanched seaweed or on a bed of mixed peppercorns.
OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE
Steps:
- Make mignonette
- Stir together the vinegar, shallot, pepper, and sugar and let stand 30 minutes.
- Make oysters
- Preheat the broiler. Spread 3/4 cup kosher salt in an 8- to 10-inch shallow flameproof baking dish or pan. Arrange the oysters in their shells atop the salt, then top each with a piece of butter.
- Broil 4 to 6 inches from the heat until the butter is melted and sizzling and the edges of the oysters are beginning to curl, 1 to 2 minutes.
- Stir the parsley into the mignonette. Divide the remaining 3/4 cup kosher salt between two plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonette over each oyster and sprinkle oysters with grapes. Serve warm.
- DO AHEAD
- The MIGNONETTE, without parsley, can be made 1 day ahead and chilled, covered.
OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE
Steps:
- Make mignonnette:
- Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
- Prepare oysters:
- Preheat broiler.
- Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
- Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
- Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.
AUSTRALIAN OYSTERS IN CHAMPAGNE SAUCE
This is again from a website of Australian recipes. This is for the Zaar World Tour contest. I have not made yet!
Provided by Jessica K
Categories Australian
Time 40m
Yield 16 oysters, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove oysters from their shell. Set shells aside. Pour champagne into a small frying pan and bring to the boil. Add leek and oysters and stir for 30 seconds. Remove oysters.
- Add the cream to the pan and bring to the boil. Gradually add salt, pepper, lime juice and butter, stirring continously. Return the oysters to the pan until they are just heated through.
- Fill each oyster shell with one oyster and sauce. Serve with lime wedges and lettuce.
Nutrition Facts : Calories 297, Fat 17.9, SaturatedFat 9.4, Cholesterol 139.5, Sodium 279.8, Carbohydrate 11.5, Fiber 0.1, Sugar 0.3, Protein 19.4
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