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[Navajo Grill Oyster Rockefeller Soup] [Oysters
Medici] [Pan Roasted Texas Oysters]
[Warm Oysters in Truffle Cream] [Oyster Stew with Cilantro Pesto]
[Oyster Nachos]
WARM OYSTERS IN TRUFFLE CREAM
Robert Cato, Bordean, Tulsa, OK
24 small oysters
2 1/2 oz. black truffle
1/2 cup truffle juice
1 1/2 cups heavy cream
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
small pinch cayenne pepper
Kosher salt, to taste
freshly ground pepper, to taste
Open the oysters, or have your fish store do it for you. Save the liquid. Run a knife under each oyster to loosen it from the shell. Keep the oyster in the bottom half of the shell, discarding the top. Store the oysters flat on ice or refrigerate until serving time.
Preheat the oven to 550 degrees. Cut the truffle in 1/8 inch-wide julienne. Set aside. Put the truffle juice, cream, and oyster liquid in a medium saucepan and bring to a boil. Add the truffle, lower the heat slightly and simmer until thickened, about 6 minutes. Add the butter and stir gently to avoid breaking the truffle pieces. Continue cooking until very thick and creamy, about 2 minutes more. Remove from the heat and stir in the lemon juice, cayenne, salt and pepper.
Put the oysters on a baking sheet and spoon the sauce into the oyster shell, making sure each one gets some of the truffle. Reduce temperature to 350 degrees and cook for 25 minutes. Arrange 6 oysters in a circle on a bed of ice lightly sprinkled with salt. Serve immediately.
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