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Seared Malpeque Oysters with Wakame Gelée and Sea Urchin Butter
Yield: 4 servings
Wakame Gelée, see recipe
Sea Urchin Butter, see recipe
1 Tablespoon goose fat
2 teaspoons sea salt
8 raw Malpeque oysters, shucked and trimmed of connective tissue
4 teaspoons blended olive oil
1 piece nori sheet, julienned
Cayenne pepper to taste
20 turns from a peppermill filled with black peppercorns
Prepare Wakame Gelée according to recipe, straining the liquid
to a depth of 1/8-inch on a flat sheet pan. When set, cut into 2½-inch
squares and set on parchment-lined plastic tray. Keep refrigerated
until ready to serve.
Prepare Sea Urchin Butter according to recipe in a food processor
adding the goose fat, salt and cayenne pepper, or other seasonings
to taste. To finish, place the oyster juice (or scallop juice) in
a saucepan and bring to a boil. Add Sea Urchin Butter in small amounts
and blend with a hand-held blender until smooth and of desired consistency,
adding oyster juice as needed. Do not let the temperature exceed 160°F.
For the seared oysters, wick any moisture from the oysters. Season
with freshly ground white pepper. Heat a sauté pan over medium-high
heat. Add oil to coat pan. Sear 2 oysters per person, turning as soon
as the sizzle begins to dissipate and crust begins to be golden. Edges
of oysters will curl up from the cooking surface. Remove immediately
onto paper towels. Let rest.
To serve, line up 3 squares of Wakame Gelée descending down
the center of the soup plate leaving a narrow strip of white between
them. Place the seared oysters on top of the gelée, covering
the spaces. Place a Hershey’s kiss-sized drop of 1 teaspoon of
Sea Urchin Butter sauce offset to the right. Garnish with julienned
nori.
Wakame Gelée
Yield: 4 servings
1 pound prepared chile-sesame seaweed salad*
2 cups spring water
1 Tablespoon Pernod (optional)
Bring wakame seaweed salad and water, in 1:1 ratio, to a boil in a
non-reactive (stainless steel) saucepan over high heat. Add Pernod,
if using, and ignite to burn off alcohol. Remove from heat. Strain
through a double-thickness of rinsed cheesecloth.
Gather the ends lightly together and squeeze liquid out with a twisting
motion, into a bowl or onto a flat pan, making sure to scrape all
tile gelatin from the bottom of the cheesecloth ball as it appears.
If making fettuccine-shaped strips fill the sheet pan to a depth of
not more than 1/8-inch and then cut to ¼-inch strips when set. Gelée
can be cut or shaped to desired use. Silicon molds of various shapes
are alternatives.
Refrigerate to set.
*Prepared salads of Japanese seaweed may be purchased at Japanese
groceries.
Sea Urchin Butter
Yield: 4 servings
12 sea urchin roe sacks, 5 to each sea urchin
4 teaspoons oyster juice
4 teaspoons whole butter
Bring the oyster juice to a boil. Add the butter, bring it back to
a boil. Add in the raw urchin egg sacks. Emulsify with a hand held
blender, until frothy. Bring up the temperature slowly to 160°F
and remove immediately from heat.
Wine Pairing
Champagne Billecart-Salmon Brut "Cuvée 2000" |
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