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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 tablespoons minced shallots

  3. 1 tablespoons minced garlic

  4. 2 cup julienned leeks, bottom part only

  5. 1/2 cup dry white wine Salt and pepper Tasso Hollandaise:

  6. 1 cup julienned tasso, rendered, reserving the fat

  7. 3 egg yolks

  8. 2 tablespoons fresh lemon juice

  9. 1 stick unsalted butter, melted Salt and white pepper

  10. 1 dozen raw shucked oysters, reserving their shell

  11. 1 cup bread crumbs

  12. 1 tablespoon creole seasoning

Instructions Jump to Ingredients ↑

  1. For braised leeks: Preheat oven to 450 degrees. Heat olive oil in a saute pan. Add the shallots, garlic, and leeks and saute for 1 to 2 minutes. Add the white wine and continue cooking 2 to 3 minutes, or until the leeks are tender. Season with salt and pepper. For the Hollandaise: Fill the bottom of a double boiler with water, and bring it almost to a boil, lower the heat so the water is hot but not boiling. Mix the egg yolks and lemon juice together in a stainless steel mixing bowl, place over the water bath and whisk until the yolks are at a ribbon stage. Combine the butter and the reserved tasso fat together and gradually whisk into the egg mixture in a steady stream. Season with the salt and pepper and continue whisking until thick. For the oysters: combine the bread crumbs and creole seasoning together in a mixing bowl, in small amounts completely coat each oyster with this mixture. Place each oyster back in its shell with a small amount of the leek mixture underneath. Broil until golden brown, about 2 to 3 minutes. Place all the oysters on a platter and drizzle the Tasso Hollandaise over the entire platter. Yield : 4 appetizer.

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